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Toasted Bread with Burrata and Arugula
- 6 3x2-inch pieces friselle or crusty ciabatta bread, halved horizontally
- 5 tablespoons (about) extra-virgin olive oil, divided
- 2 garlic cloves, peeled, halved
- 1 8-ounce ball burrata cheese, cut into 12 wedges
- 1 1/2 cups (about) baby arugula
- Finely grated peel from 1 lemon
Directions:View on Bon Appetit
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