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- Slice bread approximately ½” thick. Brush both sides with soft butter and grill on
both sides to make crispy and create grill marks. - In a small bowl, mix grape tomatoes with 2 tbsp of extra virgin olive oil and set
aside. - Gather bruschettas and cut evenly in half.
- With a small spatula or spoon, place an even, thin layer of strachiatella on each
piece of bread. - In a small bowl, combine the baby arugula, lemon, and extra virgin olive oil with
half the Maldon flaky sea salt and a grind of fresh black pepper. Mix well until evenly
coated. Spread evenly over the plate. - Mix the tomatoes and sauce one more time and place even amounts on each
piece of bruschetta. - Arrange them over the arugula.
- Garnish each piece of bruschetta with the remaining Maldon flaky sea salt.
Variations Include: Top With Sautéed Wild Mushrooms, Roasted Beets, Prosciutto, Fava
Beans, Shaved Brussel Sprouts, etc.