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Make the Cherry Tomato Confit:
Preheat the oven to 335°F.
In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper.
Bake for 30-40 minutes, until the tomatoes are soft.
Prepare the Pesto:
In a food processor, blend the basil, pine nuts, Parmesan cheese, garlic, and salt. Gradually add the olive oil until smooth. Add water if needed for a lighter texture. Alternatively, use a mortar and pestle.
Assemble the Sandwich:
Spread pesto on the bottom half of the toasted baguette.
Layer on fresh arugula, then slice and spread the burrata evenly.
Drizzle with chili oil, top with cherry tomato confit, and finish with a drizzle of balsamic glaze.
Cover with the top half of the baguette and serve immediately.
Yarin Shachagi