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Burrata Toasts with Stone Fruit, Arugula, and Pancetta

Allie
  • minutes
  • Serves 2

INGREDIENTS

1/4 cup

Pancetta

2 handfuls

Arugula

1 handful

Cherries, pitted and cut in half

1

Peach

1

Black pepper, fresh ground

1

Sea salt, flaky

1

Olive oil, extra virgin

2

thick slices Sourdough bread

4 oz

Burrata, fresh