Italian Brunch Recipe

Preheat and slice

Preheat oven to 425°F (220°C). Slice the ciabatta or baguette crosswise into 8 thick slices (about 1/2"–3/4").

Brush both sides of each slice lightly with the 2 tbs extra-virgin olive oil (or toss oil with the slices) and sprinkle the 1/2 tsp salt evenly over the bread.

Place slices on a baking sheet in a single layer and toast in the preheated oven for 6–8 minutes, turning once halfway, until edges are golden and crisp but the center still slightly tender. Remove and rub the cut surface of each slice with the halved garlic clove while warm for subtle garlic flavor.

Tear or slice the 10 oz housemade mozzarella into pieces approximately the size of a walnut so each bread slice will get 1–2 pieces. If using burrata, drain and reserve the creamy center for finishing.

After toasting and garlic-rubbing the bread, spread a thin layer of the softened butter on each warm slice (optional — adds richness and helps the cheese adhere). Arrange the mozzarella pieces evenly on the bread while still warm so they soften slightly.

Prepare the tomatoes: slice the 3 Roma tomatoes thinly (about 1/8" thick). Lightly season the tomato slices with a pinch of salt and the 1/4 tsp freshly ground black pepper and the 1/2 tsp lemon juice to brighten flavor.

Sauté the mushrooms: heat a small skillet over medium-high heat with 1 tbs olive oil (from the 2 tbs above or separate if preferred). Add the 8 oz sliced mushrooms and a pinch of salt; cook 4–6 minutes until golden and any liquid has evaporated. Finish with a pinch of red pepper flakes if using and remove from heat.

On each mozzarella-topped toast, layer 2–3 tomato slices and a spoonful (about 1–2 tbs) of the sautéed mushrooms. Scatter fresh basil leaves and divide the 2 cups arugula among the toasts (loose pile or folded).

Tear the 6 slices of prosciutto into long strips and drape 1 piece (or a folded strip) over each toast so it nestles with the arugula and cheese.

Lightly drizzle each assembled toast with the 1 tsp truffle oil. Be conservative: truffle oil is potent and a little goes a long way.

Finish with the 2 tbs balsamic glaze, drizzling thin lines across each toast. Add a final grind of black pepper if desired.

Taste one piece and adjust: add more balsamic glaze, a few more drops of truffle oil, or a pinch more salt if needed. Serve immediately while bread is still slightly warm and cheese is tender.

Optional: serve with lemon wedges on the side and extra arugula tossed with a tiny drizzle of olive oil and salt for a small salad accompaniment.