Beet-And-Burrata Crostini

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1 pound medium beets, preferably Chioggia

1 baguette, cut crosswise into forty 1/4-inch-thick slices

1 tablespoon extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper

9 ounces burrata, cut into 40 pieces

Snipped chives, for garnish

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