Mixed Summer Berries and Burrata Crostini
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Recipe Intro From lisathompson
This appetizer is the epitome of summer! Fresh Driscoll's berries are piled high on a pillow of creamy burrata cheese and drizzled with olive oil and balsamic vinegar. Slather it all on a slice of toasted baguette for the perfect bite that all comes together in about 15 minutes. What's better than that?
- Recipe Card
Recipe Card
ingredients
- 1 loaf bread or gluten-free bread (such as ciabatta, baguette, or sourdough), sliced
- Olive oil
- 1 (8 or 16-ounce) ball burrata cheese
- 1 pint Driscoll's raspberries
- 1 pint Driscoll's strawberries, trimmed and halved
- 1 pint Driscoll's blackberries, some halved
- Flaky sea salt
- Black pepper
- Aged balsamic vinegar
- Fresh basil leaves
Method
Step 1
Preheat broiler.
Step 2
Arrange sliced bread on a baking sheet, then drizzle liberally with olive oil. Broil until well-toasted, about 5-8 minutes. Set aside.
Step 3
Drain burrata and plate in a wide, shallow bowl or rimmed plate. Top with Driscoll’s raspberries, Driscoll’s strawberries, and Driscoll’s blackberries and season to taste with flaky sea salt and black pepper.
Step 4
Once ready to serve, arrange toasted bread on a large board or platter and drizzle burrata with olive oil and aged balsamic vinegar. Garnish with fresh basil and enjoy!