Mixed Summer Berries Burrata Crostini
Time:16 min
Prep Time:
10 minutes
Cook Time:
6 minutes
Serves:
5 – 10
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.
