Toasted Bread with Burrata and Arugula

Toasted Bread with Burrata and Arugula
Photo by Patricia Heal


  • 1 8-ounce ball burrata cheese*
  • 1 lemon
  • 2 cloves garlic
  • 5 tablespoons (about) extra-virgin olive oil
  • 1 ½ cups (about) baby arugula
  • 6 3x2-inch pieces friselle or crusty ciabatta bread

Finely grated peel from 1 lemon Preheat oven to 400°F. Fill small bowl with water. Place bread halves, cut side up, on baking sheet; brush bread with 2 tablespoons olive oil. Toast bread in oven until crisp and light golden around edges, about 15 minutes. Remove from oven. Lightly brush each brea...

View full recipe at Epicurious


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