Bring water to a boil, then prepare a bowl of ice water.

Cut a shallow cross into the skin of the large tomato, then blanch it in boiling water for 2 minutes.

Transfer the tomato to the ice water, then peel away its loosened skin.

Slice off the tomato top, then scoop out the inner pulp without breaking the tomato shell.

Place the small burrata inside the hollowed tomato, then set the filled tomato aside.

Blend the fresh basil, pine nuts, Parmesan cheese, and 2 tbsp olive oil into a thick pesto.

Cut the bread slice into small cubes, then heat the remaining 1 tbsp olive oil in a pan.

Fry the bread cubes with dried rosemary until golden and crisp, about 3 minutes.

Spread the pesto across a serving plate, then place the burrata-stuffed tomato in the center.

Brush the tomato with honey, then season it with black pepper and sea salt.

Scatter the rosemary croutons around the tomato, then serve immediately.