Burrata with Radishes & Arugula

1 crusty baguette

2 tablespoons extra-virgin olive oil, plus extra to brush on bread

1 tablespoon fresh lemon juice

1 to 3 teaspoons coarse-grind sea salt or kosher salt

6 ounces baby arugula, washed

6 radishes, sliced very thin (Use specialty varieties like watermelon or purple radishes if available for a pretty presentation.)

8 ounces Burrata*

1 teaspoon lemon zest

Freshly ground pepper

Cut bread in thin slices, brush with a little olive oil and sprinkle with salt: grill on both sides.

In small bowl combine 2 tablespoons olive oil, lemon juice and 1 teaspoon salt. Place arugula on serving platter. Drizzle with approximately 2/3 of olive oil and lemon juice mixture. Toss to combine.

Add sliced radishes to remaining olive oil mixture and stir until radish slices are separated and covered.

Place burrata on top of arugula and distribute radish slices over arugula. Top with lemon zest and freshly ground pepper. Sprinkle with additional salt to taste.

Place bread slices alongside and encourage guests to top a slice of bread with a little of everything from the plate.

Serves 8 to12

Penny Kazmier