Arugula and Blistered Tomato Crostini

• 1 whole Baguette Or Crusty French Bread Loaf, Sliced
• 3 teaspoons Olive Oil, Divided, Plus Extra For Drizzling Over Crostini
• 2 cups Cherry Tomatoes
• 2 teaspoons Lemon Juice
• 2 cups Fresh Arugula
• 1 dash Salt And Pepper, to taste
• 8 ounces, weight Burrata Cheese, Sliced

1. 1.
2. Preheat oven to 375 F. Lay baguette slices in a single layer on a large baking sheet.
3. Drizzle with a light layer of olive oil and bake at 375 F until bread is lightly toasted, about 5-8 minutes.
4. Remove from oven and set aside.
5. 2.
6. Heat 1/3 of the remaining olive oil in a cast iron skillet over high heat.
7. When pan is very hot, add the cherry tomatoes and cook until theyve blistered.
8. 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.
9. Cooking time will depend on how hot your pan is, thoughso keep an eye on them!
10. 3.
11. Add remaining olive oil and lemon juice to a medium-sized bowl.
12. Add fresh arugula, salt, and pepper, and toss to combine.
13. 4.
14. Place a piece of burrata on top of each crostini and season with a dash of salt and pepper.
15. 5.
16. Top burrata with a few blistered cherry tomatoes and a handful of the arugula.
17. Serve immediately.
18. Note: If you dont have burrata, substitute fresh mozzarella, ricotta or goat cheese.

crusty, olive oil, tomatoes, lemon juice, fresh arugula, salt, cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/arugula-and-blistered-tomato-crostini/ (may not work)