Toasted Bread with Burrata and Arugula

Ingredients

• 1.5 cups baby arugula ()
• 8 ounce burrata cheese cut into 12 wedges
• 12 inch ciabatta bread halved
• 2  garlic clove peeled halved
• 1  lemon zest finely grated
• 5 tablespoons olive oil extra virgin extra-virgin divided ()

Equipment

• bowl
• baking sheet
• oven

Directions

1. Finely grated peel from 1 lemon
2. Preheat oven to 400°F. Fill small bowlwith water.
3. Place bread halves, cut sideup, on baking sheet; brush bread with 2tablespoons olive oil. Toast bread in ovenuntil crisp and light golden around edges,about 15 minutes.
4. Remove from oven.Lightly brush each bread half with water(do not soak). Rub cut sides of bread halveswith cut sides of garlic halves.
5. Place 2 bread halves, cut side up, oneach of 6 plates.
6. Drizzle each bread halflightly with olive oil. Top each half with1 burrata wedge; sprinkle with salt andfreshly ground black pepper and drizzlelightly with olive oil. Toss arugula with 1tablespoon olive oil in small bowl; sprinklewith salt and freshly ground black pepper.Mound arugula salad atop burrata oneach bread half; sprinkle each with gratedlemon peel and serve.
7. * A soft, fresh Italian cheese made frommozzarella and cream; available at somesupermarkets and at specialty foodsstores and Italian markets.
8. Bon Appétit