Ingredients
Directions 7 steps | 25 Minutes
Prepare the crostini. Preheat the oven to 350°F. Slice the French baguette on an angle into ½-inch thick slices.
Place the sliced baguette on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toast the bread in the oven until lightly golden, about 5-6 minutes. Set aside.
Prepare the orange. Slice off the top and bottom of the orange, creating flat surfaces.
Using a paring knife, cut away the peel and pith of the orange by following the contour of the orange.
Lay the orange on its side and thinly slice it into rounds.
Prepare the truffle honey. In a small bowl, mix the honey and truffle oil.
Assemble the burrata salad. On a flat plate, evenly spread the arugula. Place the crostini around the edges of the plate. Place the ball of burrata in the center. Place the sliced oranges around the burrata. Top with the toasted walnuts. Drizzle with the truffle honey and the balsamic glaze. Insert the sprig of basil in the center of the ball of burrata and serve. Enjoy!
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