- 16 oz. tub of Burrata cheese
- 1 cup fresh arugula leaves
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/2 tsp. fresh-cracked black pepper
- 2 tsp. kosher salt
- Set the Burrata out on a plate and let come to room temperature. This makes the cheese much creamier.
- In a food processor, combine the arugula and garlic. Blitz!
- Slowly drizzle in the extra-virgin olive oil.
- Add salt and pepper.
- Drizzle over Burrata and serve with grilled bread.