Step 1

Preheat oven to 425F degrees and slice baguette to ¼-½ inch thick slices.

Step 2

Brush one side of each slice with olive oil and lay on foil lined pan, sprinkle with salt and pepper, if desired.

Step 3

Bake until golden brown, about 10 minutes -- rotating pan half way through. Let cool on pan 30 minutes before serving, store cooled crostini in airtight container up to three days.

Step 4

Increase heat to 450 degrees. In a bowl, toss halved cherry tomatoes with 1 tablespoon of olive oil and sprinkle with salt and pepper. Lay in a single layer on prepared sheet and roast for 18-20 minutes, until browned and soft.

Step 5

Set aside to cool while you prep the pesto burrata appetizer. (Or may be cooled completely, stored in an airtight container in the fridge for up to 2 days.)

Step 6

Remove burrata ball from water and pat dry with paper towels, lay out on larger platter or rimmed bowl.

Step 7

Slice or use spoon to cut each burrata into quarters or eighths, pulling apart slightly.Sprinkle on tomatoes, drizzle pesto and 1 tablespoon olive oil. Add basil and pine nuts, sprinkle with flaky sea salt and pepper. If desired, add a little swirl of balsamic glaze.

Step 8

Serve immediately with crostini or for your gluten-free friends, use gluten-free crackers, carrot chips or just give them a spoon! Wink-Wink!