Arugula and Blistered Tomato Crostini

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   1.

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   Preheat oven to 375 F. Lay baguette slices in a single layer on a large baking sheet.

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   Drizzle with a light layer of olive oil and bake at 375 F until bread is lightly toasted, about 5-8 minutes.

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   Remove from oven and set aside.

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   2.

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   Heat 1/3 of the remaining olive oil in a cast iron skillet over high heat.

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   When pan is very hot, add the cherry tomatoes and cook until theyve blistered.

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   I like to cook the tomatoes without stirring for 3-4 minutes, then give them a toss to turn them over and cook for 3-4 minutes more.

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   Cooking time will depend on how hot your pan is, thoughso keep an eye on them!

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    3.

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    Add remaining olive oil and lemon juice to a medium-sized bowl.

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    Add fresh arugula, salt, and pepper, and toss to combine.

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    4.

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    Place a piece of burrata on top of each crostini and season with a dash of salt and pepper.

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    5.

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    Top burrata with a few blistered cherry tomatoes and a handful of the arugula.

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    Serve immediately.

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    Note: If you dont have burrata, substitute fresh mozzarella, ricotta or goat cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.