Burrata cheese if the “new” mozzarella. It is made in the same style, but it is creamier and richer than mozza- rella. It is best served with just sea salt and olive oil — delicious!
Remove the stems of the kale with kitchen scissors and wash in cold water.
Blanch kale in boiling water for 8 minutes then transfer to ice bath. Take kale out and chop into ½ inch pieces set aside. Heat 1 tbsp of oil and bacon in sauté pan until crispy. Add chopped kale and a pinch of sea salt, sauté for 2 minutes.
Slice ciabatta bread into ½ inch slices and drizzle with 2 tbsp olive oil and grill in pan until golden brown. Plate 3 pieces of bread and top with the sautéed kale, cut burrata in fourths and place 1 piece on top of the kale bruschetta.
Make a well in the middle of the buratta cheese with finger and top with olive oil, sea salt and pepper