Skip to main content
Epicurious
Bon Appétit

Toasted Bread with Burrata and Arugula

By Donatella Arpaia

5.0

(10)

Image may contain Food Dish Meal Plant Cutlery Fork Produce and Bowl
Toasted Bread with Burrata and ArugulaPatricia Heal

This appetizer is traditionally made with friselle (ring-shaped rolls). Friselle are baked twice, giving the rolls a very crunchy texture. To soften the bread slightly, it's dipped in water and brushed with olive oil before serving. When Donatella was growing up, her family would put bowls of water and olive oil on the table with the friselle so that everyone could dip their own bread. If friselle aren't available, toasted ciabatta is an easier-to-find substitute.

Read More
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
23 Easy Pie Recipes for Low-Effort, High-Reward Desserts
There’s a reason they say, “easy as pie,” you know?
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.