Burrata toasts with stone fruit, arugula, and pancetta
When stone fruit is perfectly in season, why cook it? Add creamy burrata, some peppery arugula and crispy, salty pancetta, and then pile the whole mess on top of a piece of sourdough toasted in the pancetta grease. Hit with a drizzle of olive oil and some flaky sea salt and fresh cracked pepper, and you're in stone fruit heaven.
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