Preheat the oven to 400
Cut tomatoes in half and set tomatoes on a prepared baking tray. Cut a full garlic bulb in half and drizzle ¼ cup olive oil and salt. Wrap in tin foil with a small hole at the top and add to the same baking prepared tray. Drizzle the tomatoes with remaining ¼ cup olive oil and season with salt and pepper. Bake in for 25-30 minutes
Cut the baguette into equal ½” slices. In a large nonstick skillet, add 3 tbsp Ontario butter and olive oil on medium low heat. Fry the baguette on both sides until golden brown. Place crostini on a paper towel after frying to drain
In a large bowl, add Ontario mascarpone, Ontario cream and mix. Add thyme, pepper, salt, and lemon juice. Mix until combined and add roasted garlic cloves and mix until thick and fluffy.
On a plate, slice burrata in half to expose the Ontario stracciatella inside.
Take one piece of crostini and spread the mascarpone mixture on top. Place two tomato halves on top. Spread the Ontario stracciatella then pipe a dollop of pesto on top. Garnish with basil leaf
Repeat for the remaining crostinis and serve