Preheat oven to broil.
Slice the baguette bread into half inch pieces on a slight diagonal.
Place each slice cut side down on a large baking sheet and brush the tops lightly with olive oil.
Broil in the oven for about 2 minutes until lightly toasted. Watch closely and be careful not to burn.
Remove bread from the oven and while still warm, rub a raw garlic clove on the top of each slice of bread.
Next, slice the cherry tomatoes in half lengthwise and place in a medium bowl.
Roll the basil leaves like a cigar, slice, and add to tomatoes.
Add the balsamic glaze and salt and pepper to taste to the tomato mixture and stir to combine.
Next, top each bruschetta slice with about 1-2 tablespoons of fresh burrata cheese.
Finally, top with caprese tomato mixture and serve immediately.