1 loaf of rustic bread, sliced in half lengthwise
2 cloves of garlic, peeled
1 pint cherry or grape tomatoes, halved
5 oz. baby arugula
3 oz. thinly sliced prosciutto
8 oz. burrata
Extra Virgin Olive Oil
Aged Balsamic Vinegar
kosher salt and freshly ground black pepper

Preheat oven to 350 degrees. Place the bread loaf halves directly on an oven rack in the center of the oven and toast for 10 minutes until golden and crusty. Remove from oven and let cool slightly. Rub the cut side of each piece of bread with a clove of garlic. Cut the halves into one-inch cubes. In a large bowl, add a tsp. Extra Virgin Olive Oil and then add arugula, tossing to coat. Season with a bit of kosher salt to taste. Place the dressed arugula on a large platter. In the same bowl, add a tsp. Aged Balsamic Vinegar and an additional tsp. Extra Virgin Olive Oil, whisking to combine. Add the tomato halves and toasted bread cubes and toss to coat. Top the arugula with the tomato and bread salad. Place the prosciutto slices next to the salad on the platter. Cut the burrata into large pieces and place on the platter. Drizzle with Extra Virgin Olive Oil and season with salt and pepper. Serve immediately.