- 1.
Preheat oven to 375°F (190°C).
- 2.
Place cherry tomatoes and whole garlic cloves in a baking dish.
- 3.
Drizzle olive oil over the tomatoes and garlic.
- 4.
Season with salt and place a sprig of rosemary on top.
- 5.
Roast in the oven for about 25-30 minutes or until the tomatoes are soft and slightly caramelized.
- 6.
Remove from the oven and let cool slightly.
- 7.
Cut baguettes in half and lightly toast if desired.
- 8.
Spread basil pesto on both halves of the baguette.
- 9.
Layer arugula, burrata cheese, and roasted cherry tomato confit on the bottom half of the baguette.
- 10.
Drizzle with balsamic glaze if using.
- 11.
Top with the other half of the baguette to form a sandwich.