Focaccia alla rucola, burrata e olio
Cooking Time
5 minutes for warming up the focaccia
Serves
6 people
Preparation Time
15-20 minutes
Ingredients
Giorgio Locatelli and Peroni have devised this super simple aperitivo so you can wow guests with minimum effort.
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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