Burrata Bruschetta with Arugula
I was at Eataly Boston with a friend and I passed by the cheese section and just ~had~ to grab some burrata. Summertime calls for easy, refreshing snacks by the pool and this one is the perfect snack to make! This Burrata Bruschetta with Arugula is the go-to summer snack to make for yourself or if you have company over. Now, if you've never had burrata, it is an Italian cow milk cheese made from mozzarella and cream. The taste is very milky and I would say softer than mozzarella cheese when it's melted. I highly recommend indulging into this cheese, it's a delight! So, without further a do, let's get to this recipe!
Yields: 2-6 (depends)
Prep time: 30 minutes
Total time: 40 minutes
This recipe is vegetarian.
1. 2 balls of burrata (8oz)
2. 1 loaf of rustic olive bread
3. Butter (or vegan butter if you prefer)
5. Extra virgin olive oil
6. Freshly ground black pepper
7. Maldon salt
1. First, grab your loaf of bread and chop it into multiple slices.
2. Make sure to have your two balls of burrata out of the fridge to warm up for about 30 minutes. You want the burrata to soften up as much possible.
2. Grab your butter and a butter knife and spread a bit of butter onto each slice of bread.
3. In a toaster oven, toast those slices of bread for 2-3 minutes or once until the butter melts well. If you don't have a toaster oven, toast each slice on a frying pan.
4. Once all of them are toasted add several pieces of arugula onto each.
5. Now, proportionately add burrata onto each slice of bread.
6. Add them all onto a serving plate.
7. Drizzle on olive oil onto all of the bruschetta.
8. Sprinkle on freshly ground black pepper and Maldon salt.
9. Serve and enjoy!