Toasted Bread With Burrata And Arugula Food

TOASTED BREAD WITH BURRATA AND ARUGULA

Toasted Bread with Burrata and Arugula image

Provided by Donatella Arpaia

Categories Cheese Garlic Appetizer Vegetarian Arugula Family Reunion Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

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

Steps:

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 bread half with water (do not soak). Rub cut sides of bread halves with cut sides of garlic halves.
Place 2 bread halves, cut side up, on each of 6 plates. Drizzle each bread half lightly with olive oil. Top each half 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 half; sprinkle each with grated lemon peel and serve.
A soft, fresh Italian cheese made from mozzarella and cream; available at some supermarkets and at specialty foods stores and Italian markets.

BURRATA WITH HEIRLOOM TOMATOES

Burrata with Heirloom Tomatoes image

This variation on a Caprese salad is a Di Bruno Bros. classic. Serve it with grilled bread, olives, and Prosecco for a light appetizer or a summery lunch. It's easily doubled or halved. This recipe is excerpted from Di Bruno Bros. House of Cheese. Read our review.

Provided by Tenaya Darlington

Categories First course

Yield 4

Number Of Ingredients 8

Ingredients

1 lb. heirloom tomatoes cut into bite-size pieces (or about 2 cups halved cherry tomatoes)
8 basil leaves, sliced into ribbons
3/4 cup balsamic vinegar
3 Tbs. extra-virgin olive oil
2 garlic cloves, minced
Sea salt and freshly ground pepper
2 burrata, about 12 oz. each
1 loaf rustic Italian bread, cut in thick slices and grilled or toasted

Steps:

Toss the tomatoes with the basil and balsamic. While they sit, make a quick garlic oil-just heat the olive oil in a frying pan over medium-high heat for about a minute, then add the minced garlic. You don't want it to brown, so as soon as the garlic begins to sizzle, remove the pan from the burner.
Pour the hot garlic oil over the tomatoes and season with salt and pepper. Arrange the tomato mixture on four plates, and slice the burrata vertically in half. There's cream inside, so make sure you do this on a cutting board or plate. Arrange the halved burrata on top of the tomatoes. Serve with thick slices of grilled or toasted bread.

Nutrition Facts : ServingSize 4

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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 bread half with water (do not soak). Rub cut sides of bread halves with cut sides of garlic halves.
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