• 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!