Mixed Summer Berries and Burrata Crostini


Prep time 10mins
Cook time 10mins
Serves or Makes: 8 servings


  • 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


  • 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!