Toasted Bread With Burrata And Arugula

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6 3x2-inch pieces friselle or crusty ciabatta bread, halved horizontally

5 tablespoons (about) extra-virgin olive oil, divided

2 garlic cloves, peeled, halved

1 8-ounce ball burrata cheese,* cut into 12 wedges

1 1/2 cups (about) baby arugula

Finely grated peel from 1 lemon

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