BRUSCHETTA WITH BURRATA AND APRICOT BALSAMIC

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Ingredients

  • 1/3 pound, prosciutto – thinly sliced
  • 2 cups, lightly packed baby arugula
  • il Fustino Blood Orange Olive Oil
  • 8 ounces, burrata
  • il Fustino Apricot Balsamic
  • 1 Baguette
  • salt and pepper

Directions

Rinse arugula, dry it, and toss in a large bowl with the blood orange olive oil. Add salt and pepper to taste.

On your serving dish lay the prosciutto down in a thin layer.

Spread your tossed arugula over your prosciutto layer.

Gently place the burrata over the arugula.

Slice thin slices of the baguette and toast lightly.

Serve and enjoy!


Posted by:il Fustino