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Toaster-Oven Savory Dutch Baby with Burrata and Prosciutto for Two
Ingredients
  • subheading: Dutch Baby:
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ cup (2½ ounces) plus 2 tablespoons all-purpose flour
  • ¼ teaspoon table salt
  • 2 large eggs
  • ½ cup skim milk
  • subheading: Burrata and Prosciutto Topping:
  • 4 ounces burrata cheese, room temperature
  • ¾ cup baby arugula
  • ½ teaspoon extra-virgin olive oil, plus extra for drizzling
  • ½ teaspoon balsamic vinegar, plus extra for drizzling
  • 1 ounce thinly sliced prosciutto, torn into bite size pieces
Steps
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