• 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
  1. PREHEAT oven broiler.
  2. SLICE 1 loaf ciabatta, baguette, or sourdough bread into 1-inch thick slices.
  3. ARRANGE bread slices evenly on a baking sheet.
  4. DRIZZLE olive oil generously over bread slices.
  5. BROIL 2 – 3 minutes or until well-toasted.
  6. FLIP bread slices over and TOAST other side (optional).
  7. SET ASIDE toasted bread.
  8. DRAIN 1 package (8 – 16 ounces) burrata of liquid and PAT gently with a paper towel.
  9. PLACE burrata onto a serving platter.
  10. GARNISH with 1 package (6 ounces) raspberries.
  11. SLICE in half lengthwise a few of 1 package blackberries.
  12. GARNISH burrata with sliced and unsliced blackberries.
  13. SLICE in half a few of half of 1 package (16 ounces) strawberries.
  14. SLICE in quarters few of half of 1 package (16 ounces) strawberries.
  15. GARNISH burrata with sliced and unsliced strawberries.
  16. SEASON with flaky sea salt and SEASON with fresh black pepper.
  17. DRIZZLE about 1 tablespoon olive oil over burrata and DRIZZLE about 1 tablespoon balsamic vinegar over burrata.
  18. SPRINKLE 1 – 2 tablespoons pistachios over burrata. (optional)
  19. CHOP 3 – 4 large basil leaves and SPRINKLE over burrata.
  20. ARRANGE toasted bread around burrata on platter.
  21. SERVE immediately.
  22. PREHEAT oven broiler.