Bruschetta with Burrata and Apricot Balsamic

Ingredients:

• 1/3 pound, prosciutto – thinly sliced
• 2 cups, lightly packed baby arugula
• il Fustino Blood Orange Olive Oil
• 8 ounces, burrata
• il Fustino Apricot Balsamic
• 1 Baguette
• salt and pepper

Directions:

Rinse arugula, dry it, and toss in a large bowl with the blood orange olive oil. Add salt and pepper to taste.

On your serving dish lay the prosciutto down in a thin layer.

Spread your tossed arugula over your prosciutto layer.

Gently place the burrata over the arugula.

Slice thin slices of the baguette and toast lightly.

Serve and enjoy!