1. Lay baguette slices in a single layer on a large baking sheet. Drizzle with a light layer of olive oil and bake at 375 degrees F until bread is lightly toasted, about 5-8 minutes. Remove from oven and set aside.
2. Heat 1 tsp. olive oil in a cast iron skillet over high heat. When pan is VERY hot, add the cherry tomatoes and cook until they've blistered. I like to cook the tomatoes without stirring for 3-4 minutes, then give them a toss to turn them over and cook for 3-4 minutes more. Cooking time will depend on how hot your pan is, though - so keep an eye on them!
3. Add remaining 2 tsp. olive oil and lemon juice to a medium-sized bowl. Add fresh arugula, salt, and pepper, and toss to combine.

To Assemble:

1. Place a piece of burrata on top of each crostini and season with a dash of salt and pepper.
2. Top burrata with a few blistered cherry tomatoes and a handful of the arugula. Serve immediately.