Name: Toasted Bread with Burrata and Arugula
Yield: Makes 6 servings
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

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Toasted Bread with Burrata and ArugulaPatricia Heal

This appetizer is traditionally made with friselle (ring-shaped rolls). Friselle are baked twice, giving the rolls a very crunchy texture. To soften the bread slightly, it's dipped in water and brushed with olive oil before serving. When Donatella was growing up, her family would put bowls of water and olive oil on the table with the friselle so that everyone could dip their own bread. If friselle aren't available, toasted ciabatta is an easier-to-find substitute.

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