Slice off the top of the garlic bulb and place it in a baking dish with the tomatoes, salt, thyme, and olive oil.

Bake at 400°F (200°C) for 1 hour, until the tomatoes are blistered and bubbling.

Discard the thyme sprigs and let the garlic cool slightly.

Once cool, squeeze the roasted garlic into the tomatoes and gently mix it all together.

Set it aside, try not to eat it straight from the pan (no judgment if you do), and let’s move on.

In a mortar and pestle or food processor, blend the basil, pine nuts, garlic, salt, and olive oil until smooth.

Stir in the Parmesan at the end for the best texture and flavor.

Toast your baguette until the edges are crisp but the inside stays soft.

Spread a thick layer of basil pesto on the bottom half.

Add a small handful of arugula.

Tear open that creamy burrata and nestle it right on top.

Spoon over the warm tomato confit. Be generous!

Finish with a drizzle of balsamic glaze and close the sandwich (or leave it open-faced if you’re feeling fancy).