Toasted Bread with Burrata and Arugula
CATEGORY: Appetizer
The lemon peel gives this tasty bite an extra zing!
PREP TIME: 10 min.
COOK TIME: 15 min.
6 3x2-inch pieces friselle or crusty ciabatta bread, halved horizontally
5 tablespoons (about) extra-virgin olive oil, divided
2 garlic cloves, peeled, halved
1 8-ounce ball burrata cheese,* cut into 12 wedges
1 1/2 cups (about) baby arugula
Finely grated peel from 1 lemon
*Goat cheese may be substituted
  1. Preheat oven to 400°F.
  2. Finely grate peel from 1 lemon.
  3. Fill small bowl with water.
  4. Place bread pieces, 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 bread piece with water (do not soak). Rub cut sides of bread pieces with cut sides of garlic halves.
  5. Place 2 bread pieces, cut side up, on each of 6 plates. Drizzle each bread piece lightly with olive oil. Top each with 1 burrata wedge; sprinkle with salt and freshly ground black pepper and drizzle lightly with olive oil. Toss arugula with 1 tablespoon olive oil in small bowl; sprinkle with salt and freshly ground black pepper. Mound arugula salad atop burrata on each bread piece; sprinkle each with grated lemon peel (to taste) and serve.