PREP: Preheat oven to 400°F. Take burrata out of refrigerator so it can come to room temperature. Slice tomatoes in half. In a baking dish, toss tomato halves and garlic cloves (smashed and left in peel) with about 2 tablespoons of olive oil and salt and pepper to taste.
ROAST: Roast tomato and garlic for about 20 minutes, until tomatoes are starting to caramelize on the edges.
SLICE: While the tomatoes are roasting, slice the baguette on a bias into ½ inch slices. Drizzle or brush slices with olive oil and lightly toast until edges are lightly browned.
ASSEMBLE: Squeeze the roasted garlic cloves out of the peels and mash together. Spread on the baguette slices. Spread about 1 teaspoon of pesto onto slices. Top with 1-2 halves of roasted tomatoes. Break apart the burrata by hand and put a piece on each slice. Drizzle with balsamic reduction, and top with a pinch of sea salt and fresh basil.
SERVE: Serve immediately at room temperature or slightly warm.
You can roast the garlic and tomatoes the day before, but allow to come to room temperature before serving.
If you have any left over components, store them individually and use within 1-2 days.