Arugula & Burrata Flatbread
Blistered flatbread with garlic oil, torn burrata, and a heap of Aeroveg Arugula still raw and peppery, finished with honey and chilli flakes.
This is the flatbread you bring out when you want people to stop talking. A blistered base slicked with garlic oil, burrata torn open at the centre, and a generous pile of Aeroveg Arugula still raw and peppery on top — the heat from the bread just barely wilts the bottom leaves. Finished with honey and chilli flakes. Serve with nothing else. That’s the point.
Method
- Make garlic oil. Warm olive oil and garlic in a small pan over low heat for 2–3 minutes until fragrant. Do not brown. Set aside.
- Toast the flatbreads. Heat a large dry pan or griddle over high heat. Brush flatbreads with garlic oil and toast for 1–2 minutes per side until charred in spots and crispy. Alternatively, grill under a hot oven broiler for 2 minutes.
- Add the base. Brush the remaining garlic oil generously over the hot flatbreads straight from the pan.
- Place the burrata. Tear the burrata and arrange it over the warm flatbread. Season immediately with flaky salt and black pepper. The heat of the bread will begin to warm the cheese.
- Pile on the arugula. Heap Aeroveg Arugula generously over the burrata. Squeeze lemon juice over the leaves and toss lightly.
- Finish. Drizzle honey over everything. Scatter chilli flakes. Add a final pinch of flaky salt. Serve whole at the table and tear to share.
Aeroveg tip: Arugula is peppery raw and mellows quickly with heat. The goal here is contrast — add it cold and fresh so it sits against the warm, creamy burrata. Never wilt it deliberately.