Burrata Cheese With Tomato Salsa And Olive Salsa

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1 baguette, cut on diagonal into 1/3-inch-thick slices

2/3 cup (about) extra-virgin olive oil

3 large plum tomatoes, quartered lengthwise

1/2 teaspoon coarse kosher salt plus additional for seasoning

2 unpeeled garlic cloves

1 5-inch-long fresh rosemary sprig plus additional sprigs for garnish

1/3 cup Kalamata olives, pitted

1/3 cup pimiento-stuffed green olives

2 tablespoons chopped fresh basil plus sprigs for garnish

2 8-ounce balls fresh burrata cheese* or fresh mozzarella cheese

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