1. Preheat the oven to 350ºF. Arrange the baguette slices on a cookie sheet, and generously brush them with olive oil and sprinkle with sea salt. Toast the baguette for about 10 minutes, or until light-golden brown and slightly crisp.
2. Add the olives, anchovies, garlic, rosemary, and lemon zest to the bowl of a food processor, and pulse until coarsely chopped and mixed together. Drizzle in the 3 tablespoons of olive oil, and pulse until a cohesive paste forms.
3. Make a lengthwise slit from base to tip in each squash blossom, and stuff with about 1 tablespoon burrata; pinch closed. Arrange the squash blossoms on a platter, drizzle them with olive oil, and generously sprinkle with salt. Present alongside a small bowl filled with tapenade and the crostini.
4. To assemble a crostini, spread a thin layer of tapenade on the toasted bread, and top with a squash blossom.

Serves 4.

Notes:

• Look for squash blossoms at farmers markets, gourmet grocers, and even Mexican specialty markets.
• Swap out a high-quality store-bought olive tapenade, such as The Gracious Gourmet [2], for an even faster appetizer.