Focaccia with Prosciutto, Burrata, Arugula, and Truffle Oil

This is a light and delicious recipe for the warm summer months!

What You’ll Need:

8 ounces Burrata cheese

8 ounces prosciutto, thinly sliced

1 to 2 tablespoons olive oil

1 to 2 tablespoons truffle oil

3 cups fresh arugula

1 – 2 tablespoons fresh lemon juice

Salt and fresh ground pepper, to taste

What to Do:

Preheat oven to 400°

Spray baking sheet with olive oil and turn out  into prepared pan. Using your fingertips gently press dough to cover the entire baking sheet.

Dimple the dough with your fingertips.

Generously brush with olive oil and bake for 10 minutes.

Remove from oven and top with Burrata into several pieces and cut prosciutto, if necessary.

Bake until cheese is melted and the crust is golden about 10 minutes more. Remove from oven and drizzle with truffle oil.

In a small bowl, toss arugula, lemon juice, salt and pepper.

Sprinkle salad over focaccia just before serving.

Serves 12