Preheat oven or grill to 375°. Arrange sliced baguette on a baking sheet pan. Drizzle with olive oil and season with a sprinkle of kosher salt. Bake or grill for 6-8 minutes or just until toasted (grilling will take less time over direct flame). You want a light crisp outside, and chewy bread inside vs. a hard overly crunchy crostini. Once cool enough to handle but still warm, gently rub each crostini with the raw clove of garlic.

In a medium bowl, stir together tomatoes, corn, and basil pesto. Slice the burrata cheese into about 12-15 sections (or however many baguette slices you made).

Place equal amounts of burrata onto each crostini. Top each with the tomato corn mixture. Sprinkle with another pinch of kosher salt and a bit of black pepper. Garnish with microgreens if desired.