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Burrata with Roasted Tomato Peach Jam

Jennifer Segal
  • 40 minutes
  • Serves 2 to 4

INGREDIENTS

2 handfuls

Arugula

6 tbsp

Tomato peach jam, Roasted

1

Salt and freshly ground black pepper, Coarse

1

Olive oil, extra virgin

2

balls Burrata, fresh