For the chard: Preheat a sauté pan over medium heat and coat with olive oil. Add garlic slices and cook until fragrant. Add red pepper flakes and chard and cook until wilted. Add water and cook for about 10 minutes until chard is tender. Season with salt and pepper. Turn heat off and stir in Marie’s® White Balsamic Shallot Vinaigrette.
To assemble the crostini: Top each toasted baguette slice with a spoonful of burrata followed by greens. Garnish with lemon zest and additional crushed red pepper flakes.