Rinse and dry arugula leaves. Place on a large platter or plate. Add the ball of mozzarella di burrata on top of the bed of arugula. Cut cherry tomatoes in half or quarters and place around the burrata. Cut a cross in the top of the burrata with a sharp knife. Drizzle the top of the burrata with a generous amount of extra virgin olive oil allowing the ball to fill and run down the sides, then continue to lightly drizzle over the arugula and tomatoes. Season with sea salt and serve with crusty crostini.
Rinse and dry arugula leaves. Place on a large platter or plate. Add the ball of mozzarella di burrata on top of the bed of arugula. Cut cherry tomatoes in half or quarters and place around the burrata. Cut a cross in the top of the burrata with a sharp knife. Drizzle the top of the burrata with a generous amount of extra virgin olive oil allowing the ball to fill and run down the sides, then continue to lightly drizzle over the arugula and tomatoes. Season with sea salt and serve with crusty crostini.
