Toasted Bread With Burrata And Arugla Recipes

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 & SPRING VEGETABLE TOAST

Burrata & Spring Vegetable Toast image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

8 to 10 asparagus spears
1 large red bell pepper, quartered and seeded
1/4 cup olive oil
Kosher salt and freshly ground black pepper
4 thick slices sourdough bread
1 cup pesto
4 balls burrata
Fresh basil leaves, for serving

Steps:

Heat a grill pan over medium heat.
Add the asparagus and red bell peppers to a bowl. Toss with 2 tablespoons olive oil and a good pinch of salt and pepper. Add the asparagus and bell peppers to one half of the grill. Grill the vegetables, turning as needed, until nicely charred, 4 to 5 minutes.
Meanwhile, brush the sourdough slices with the remaining 2 tablespoons olive oil and season with salt and pepper. Add the bread to the other half of the grill. Grill until nicely marked and toasted, about 3 minutes.
Remove the vegetables to a cutting board and place the grilled bread on plates. Slice the peppers into strips and halve the asparagus.
Divide and spread the pesto over the grilled bread. Place one burrata on each slice of bread. Sprinkle a pinch of pepper over the burrata. Fill the empty space around the burrata with the asparagus and peppers. Garnish with the fresh basil leaves.

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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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Pour an Italian Chardonnay, such as the 2008 Tormaresca Chardonnay from Puglia, with tropical fruity notes (Italy, $12). If you can't find that bottle, try the biodynamic 2008 Alois Lageder 'Beta Delta' Chardonnay-Pinot Grigio (Italy, $22). Its blend of aromatic fruit and bright acidity would be delicious with the bread with burrata.

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