1. Preheat the oven to 400 degrees. Place baguette slices onto a lined baking sheet and brush both sides with 2 tablespoons of olive oil. Bake for 8-10 minutes or until golden, then remove from the oven and set aside.

2. Brush both sides of each seedless lemon round with the remaining 1 tablespoon of olive oil. In a cast iron skillet over medium high heat, place the seedless lemon rounds and cook for 2-3 minutes on each side until golden brown and lightly charred. Set aside to cool, then slice each round in half.

3. To assemble, spread a generous amount of burrata onto the toasted bread pieces. Place the seedless lemon halves on top, drizzle with extra virgin olive oil and a generous amount of honey. Finish with flaky sea salt, freshly ground black pepper, and fresh basil.