Mixed Summer Berries and Burrata Crostini

Ingredients

1 loaf ciabatta, baguette, or sourdough bread

3 – 4 Tbsp. olive oil, divided

1 Package (8 –16 ounces) burrata cheese

1 Package (6 ounces) Driscoll’s Raspberries

1 Package (6 ounces) Driscoll’s Blackberries

Half of 1 (16 ounce) package Driscoll’s Strawberries

Flaky sea salt

Fresh black pepper

1 – 2 Tbsp. balsamic vinegar

1 – 2 Tbsp. pistachios (optional)

3 – 4 large fresh basil leaves

Directions

PREHEAT oven broiler.

SLICE 1 loaf ciabatta, baguette, or sourdough bread into 1-inch thick slices.

ARRANGE bread slices evenly on a baking sheet.

DRIZZLE olive oil generously over bread slices.

BROIL 2 – 3 minutes or until well-toasted.

FLIP bread slices over and TOAST other side (optional).

SET ASIDE toasted bread.

DRAIN 1 package (8 – 16 ounces) burrata of liquid and PAT gently with a paper towel.

PLACE burrata onto a serving platter.

GARNISH with 1 package (6 ounces) raspberries.

SLICE in half lengthwise a few of 1 package blackberries.

GARNISH burrata with sliced and unsliced blackberries.

SLICE in half a few of half of 1 package (16 ounces) strawberries.

SLICE in quarters few of half of 1 package (16 ounces) strawberries.

GARNISH burrata with sliced and unsliced strawberries.

SEASON with flaky sea salt and SEASON with fresh black pepper.

DRIZZLE about 1 tablespoon olive oil over burrata and DRIZZLE about 1 tablespoon balsamic vinegar over burrata.

SPRINKLE 1 – 2 tablespoons pistachios over burrata. (optional)

CHOP 3 – 4 large basil leaves and SPRINKLE over burrata.

ARRANGE toasted bread around burrata on platter.

SERVE immediately.

PREHEAT oven broiler.

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