Name: Toasted Bread with Burrata and Arugula
Yield: 6 Servings
Ingredients: 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

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