Burrata Toasts With Stone Fruit, Arugula, And Pancetta

1. 1

   In a skillet over medium high heat, cook the pancetta until crispy. Transfer to paper towels to drain.

2. 2

   Pour out most of the rendered grease but leave a little in the bottom of the pan. In the skillet, toast the sliced bread in the pancetta fat for a few minutes on each side, until golden.

3. 3

   To assemble: pile arugula on top of the hot toast slices so it can start to wilt a little bit. Top each with 1/2 of the burrata. Sprinkle with sea salt and black pepper, then divide the fruit and the pancetta evenly atop each slice. Drizzle a little olive oil over the top, if desired.

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