Arugula and Blistered Tomato Crostini

1. Preheat oven to 375 F. Lay baguette slices in a single layer on a large baking sheet. Drizzle with a light layer of olive oil and bake at 375 F until bread is lightly toasted, about 5-8 minutes. Remove from oven and set aside.

2. Heat 1/3 of the remaining olive oil in a cast iron skillet over high heat. When pan is very hot, add the cherry tomatoes and cook until they’ve blistered. I like to cook the tomatoes without stirring for 3-4 minutes, then give them a toss to turn them over and cook for 3-4 minutes more. Cooking time will depend on how hot your pan is, though—so keep an eye on them!

3. Add remaining olive oil and lemon juice to a medium-sized bowl. Add fresh arugula, salt, and pepper, and toss to combine.

4. Place a piece of burrata on top of each crostini and season with a dash of salt and pepper.

5. Top burrata with a few blistered cherry tomatoes and a handful of the arugula. Serve immediately.

Note: If you don’t have burrata, substitute fresh mozzarella, ricotta or goat cheese.