BRUSCHETTA WITH BURRATA AND APRICOT BALSAMIC
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- 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
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!