Preheat the oven to 425°F. Line a baking sheet with foil.
Cut the baguette on a diagonal into ½-inch thick slices
Brush one side of each slice with the olive oil, then place oil-sides up on the baking sheet. Sprinkle with salt and pepper.
Bake in the oven until golden brown, about 10 minutes, flipping the crostini halfway through.
While the crostini is baking, combine the basil, garlic, and pine nuts in a food processor. Pulse until roughly chopped, about 15 seconds.
With the machine running, slowly add in the olive oil until well combined, about 1 to 2 minutes.
Add the Parmesan, salt, and pepper until just incorporated. Set aside.
Once your crostini has finished baking, increase the temperature on your oven to 450°F and line another baking sheet with foil.
On the baking sheet, toss the cherry tomatoes with the 1 tablespoon of olive oil, salt, and pepper. Roast for 18 to 20 minutes, until the tomatoes are brown and soft.
Remove the burrata from water and pat dry with a paper towel, then carefully slice it and place it on a serving plate.
Drizzle about a teaspoon of olive oil onto the serving dish, along with 3 tablespoons of the pesto. Top with roastd tomatoes and season with salt and pepper to taste.
Serve with crostini.