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Focaccia alla rucola, burrata e olio

Focaccia alla rucola, burrata e olio

Giorgio Locatelli and Peroni have devised this super simple aperitivo so you can wow guests with minimum effort.

Cooking Time: 
5 minutes for warming up the focaccia
Serves: 
6 people
Preparation Time: 
15-20 minutes
Ingredients: 

250g Burrata (fresh Italian cheese)
Handful of fresh rocket
300g plain focaccia
120ml extra virgin olive oil
Salt and pepper

Instructions: 

Hand blend the rocket leaves with the olive oil until pureed. Warm up the focaccia in the oven and cut into 5cm x 3cm strips. Spread the rocket puree on top of the focaccia and place a slice of burrata on top and drizzle with olive oil. Season to taste.

 
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