Make the cherry tomato confit

• Preheat the oven to 170 °C.
• In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary, olive oil, salt and pepper.
• Bake until the tomatoes are soft.

Prepare the pesto

• In a food processor, blend the basil, pine nuts, Parmesan, garlic and salt.
• Gradually add the olive oil until smooth.
• Add the water if needed for a lighter texture. Alternatively, pound everything with a mortar and pestle.

Assemble the sandwich

• Spread the pesto on the bottom half of the toasted baguette.
• Layer on the arugula, then slice and spread the burrata evenly.
• Drizzle with chili oil, top with the cherry tomato confit and finish with a drizzle of balsamic glaze.
• Cover with the top half of the baguette and serve immediately.