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Article: Bruschetta with Burrata and Apricot Balsamic

Bruschetta with Burrata and Apricot Balsamic


  • 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


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!