This is a delicious and fairly easy pre-dinner party nibble, or enjoy with a glass of wine in the afternoon. The slight spiciness of the arugula is perfectly balanced by the sweetness of the dressing and the creaminess of the burrata, all followed by a crunch of walnut and toasted baguette. Here’s a video, or if you prefer a printable recipe, just scroll down.

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Arugula and burrata crostini

An impressive dish that's great to share!

Course Appetizer

Cuisine Italian

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 2 cups (packed) baby arugula
• 1/2 cup raw walnuts
• 4 tablespoons olive oil
• 2 teaspoon cider vinegar
• 1 teaspoon honey
• 1 large garlic clove
• 1 small baguette, sliced
• 1 ball burrata

Instructions

• Preheat oven to 375 Fahrenheit.  Brush sliced baguette with 2 tablespoons of the olive oil. Season. Bake until slightly golden, turning halfway through, about 12 minutes. Also toast the walnuts for 6 minutes.  Remove and let cool.
• Place the arugula, remaining 2 tablespoons of oil, cider vinegar and honey in a bowl. Season well with salt and pepper. Mix together. 
• Cut the garlic clove in half and rub the toasted baguette with the cut sides. 
• Assemble the crostini by starting with arugula, then burrata, then top with 2 walnut halves or pieces. Season again if necessary.