Set oven rack 6 inches below the broiler unit in your oven. Preheat broiler.
Place baguette bread slices on a baking sheet. Lightly brush both sides of the bread with olive oil and then rub with the garlic clove. Broil the bread until lightly toasted, approximately 1 1/2 minutes per side. Watch carefully so they do not get too brown. Remove from oven and transfer the toasts to a wire rack and let completely cool before using.
When the toasts are cool, top with arugula leaves and the burrata cheese. Drizzle with olive oil and sprinkle pink peppercorns and fleur de sel salt over the top.
Arrange on a large platter and serve to your guests.
Makes 16 crostini.
* Fleur de Sel, Flower of Salt, Flor De Sal: Skimmed from the top of salt ponds early in the process of evaporation, this is considered a great condiment salt. Also good on grilled meats, in salads and on vegetables. The flavor, like wines, varies depending on the region it is harvested from. Typically it is from France though some is produced in Portugal.
Crostini with Burrata Cheese Recipe: https://whatscookingamerica.net/lindasandberg/appetizers/crostini-burratacheese.htm