Burrata, Bacon, Arugula & Tomato Recipe

BRUSCHETTA

1. 1

   Cook the bacon

   Place bacon slices in a cold skillet in a single layer. Cook over medium heat until crisp, turning occasionally, about 8–10 minutes. Transfer bacon to a paper-towel-lined plate to drain and cool, then chop into 1/2-inch pieces. Reserve 1 teaspoon bacon fat in the pan if you want extra flavor for toasting bread (optional).

2. 2

   Prepare the tomato mixture

   In a medium bowl combine the halved cherry tomatoes, thinly sliced red onion, 2 tbs extra-virgin olive oil (for dressing), 1 tbs lemon juice, a pinch of salt, a few grinds of black pepper and the optional 1/4 tsp crushed red pepper. Toss to coat and let sit at room temperature for 8–10 minutes to macerate and develop flavor. Taste and adjust seasoning.

3. 3

   Dress the arugula

   Place the arugula in a small bowl. Drizzle with 1/2 tbs of the extra-virgin olive oil (from the 2 tbs reserved for dressing) and a light pinch of salt and pepper; toss gently to coat. Set aside.

4. 4

   Toast the baguette slices

   Preheat the broiler or oven to 425°F (220°C). Arrange the baguette slices on a baking sheet. Brush each slice lightly with the 2 tbs olive oil (for brushing) or use reserved bacon fat for a smoky flavor. Toast under the broiler or in the oven until golden and crisp, about 2–3 minutes per side (watch closely so they don't burn).

5. 5

   Rub with garlic

   When the toasted slices are still warm, peel one garlic clove and rub the cut side over the top of each slice to impart a gentle garlic flavor. (Reserve the second clove to mince into the tomato mixture if you prefer a stronger garlic presence — mince and stir into the tomato bowl now.)

6. 6

   Assemble the bruschetta

   On each toasted baguette slice, place a small handful (about 1/4 cup) of dressed arugula, then spoon a generous amount of the marinated tomato and onion mixture on top (about 2–3 tablespoons). Tear pieces of burrata and place atop the tomatoes (about 1/4 ball per 3 slices; distribute evenly), allowing the creamy center to soften over the warm toast. Scatter the chopped crispy bacon over each piece.

7. 7

   Finish and garnish

   Drizzle each bruschetta lightly with balsamic glaze (about 1/2 tsp per slice), sprinkle torn basil leaves, and finish with a pinch of flaky salt and a few turns of freshly ground black pepper. If desired, add a tiny extra drizzle of olive oil. Serve immediately while toast is crisp and burrata is creamy.

8. 8

   Notes: Prepare components (bacon and tomato mixture) ahead of time and toast/assemble just before serving. If using whole burrata balls, gently tear them to preserve the creamy center. Adjust salt and acidity (lemon/balsamic) to taste.