Buratta, prosciutto, and ciabatta crisps on a bed of baby arugula

Buratta seems to be all the rage recently, although it has been around commercially since at least the 1920's.  Buratta is fresh mozzarella, a cows or buffalo milk cheese, that is formed into a pouch and then filled with cream and small pieces of chopped up mozzarella (stracciatella).  It is really a way to use up the ends of mozzarella left after forming the traditional balls of mozzarella. This cheese, much like fresh mozzarella, does not keep well for long periods of time, so it is best used soon after you bring it home. 

This is a very simple appetizer to make, but I haven't met anyone yet who doesn't like it.  I cover a small platter with a layer of fresh baby arugula and then drizzle it with extra virgin olive oil.  I alternate pieces of rolled up prosciutto and ciabatta prepared as below, leaving a place in the middle of the platter to place the ball of Buratta.  When you serve the dish is the time to puncture the ball of Buratta and let the cream spill out over the arugula. Take a piece of the ciabatta, spread a little of the Buratta on it and top with a couple leaves of arugula and some prosciutto.  With a glass of crisp white wine, you have a great appetizer.

Ingredients: (serves 4-6)

2 Cups fresh baby arugula (or whatever it takes to cover your serving dish)
Extra Virgin Olive Oil
6 Oz. Prosciutto Di Parma, sliced as thin as possible
1 Ciabatta, cut into 1"-11/2" cubes
3 TBSP butter
2 tsps. chopped garlic
Coarse Salt
Fresh ground black pepper
1 ball fresh Buratta

Preparation:

Cover a small serving platter with a layer of the arugula and drizzle with extra virgin olive oil.  Trim excess fat off of each slice of prosciutto.  Fold the prosciutto slices in half along the length of the slice, so that you have a piece about 11/2" in width and 6" long.  Roll the prosciutto up like little bed rolls and set the rolls on edge on top of the arugula, leaving space for the ciabatta crisps between the rolls of prosciutto.  You should have about 12 rolls of prosciutto.  Cut the ciabatta into cubes that are about 1 to 11/2" square.  I like to have pieces that have crust on one side only. Over medium heat melt the butter in a skillet, add a little olive oil and the garlic.  Sauté the garlic until it is tender.  Add the bread cubes to the pan.  Sprinkle with the salt and pepper and stir the cubes until they are a nice golden color and crisp on all sides.  Remove from the pan and set on a paper towel to drain. 
Put the ciabatta crisps on the bed of arugula between the prosciutto rolls.  Leave a space in the middle of your tray for the Buratta.  Place the ball of Buratta in the middle of your serving dish.  Puncture the Buratta with a cheese knife and spread it open a little, allowing the cream in the middle to run onto the arugula.  Serve and enjoy !!