1 cup fresh raspberries
2 tablespoons balsamic vinegar
Six slices crusty bread
Olive oil, for drizzling
3 ounces burrata cheese (a fresh goat cheese or mozzarella would be nice here too)
Salt and pepper to taste
1 small bunch basil leaves, chopped
Place raspberries in a bowl and mash slightly with the back of a fork. Pour balsamic vinegar over and let marinate 5-10 minutes. Lay out bread and drizzle lightly with olive oil. Broil until toasted to your desired crispness.
Spread burrata over the toasts, then top with the raspberry mixture. Sprinkle lightly with salt, pepper and basil. Enjoy while hot!