Burrata Toasts With Stone Fruit, Arugula, And Pancetta

• 4 ounces fresh burrata
• 2 thick slices of sourdough bread
• 1/4 cup diced pancetta
• 1 peach, plum, or nectarine (or any equivalent combo of stonefruit)
• 1 handful cherries, pitted and cut in half
• 2 handfuls arugula
• flaky sea salt
• fresh ground black pepper
• extra virgin olive oil

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

fresh burrata, bread, pancetta, peach, handful cherries, arugula, salt, fresh ground black pepper, extra virgin olive oil

Taken from food52.com/recipes/60314-burrata-toasts-with-stone-fruit-arugula-and-pancetta (may not work)