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Burrata, an ultra-creamy fresh mozzarella, is available at Downtown Market in Medford. Pink peppercorns are not really peppercorns at all. They are dried berries of a plant within the rose family. You can find them in -ounce packages from Butte Creek Mill in Eagle Point.
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Ingredients:
16 ¼-inch-thick baguette slices
Extra-virgin olive oil
½ garlic clove
Arugula leaves (about 3 ounces)
16 tablespoons burrata cheese (about 12 ounces)
2 teaspoons pink peppercorns
Fleur de sel or regular sea salt |
To Make:
Preheat oven to 350° F. Brush baguette slices with olive oil; rub with garlic. Place on baking sheet and bake until lightly golden about 5 – 6 minutes. Transfer toasts to platter. Top with arugula and burrata cheese. Drizzle with oil. Sprinkle with pink peppercorns and fleur de sel. Makes 16 crostini.
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