8 oz. BelGioioso Burrata cheese
2 Tbsp. golden raisins, plumped in hot water or rum, drained
1/4 cup coarsely chopped toasted walnuts
4 slices sourdough bread
6 Tbsp. quince preserves (or apricot preserves)
2 Tbsp. apple glaze or syrup (or other fruit glaze)
Chop the BelGioioso Burrata and transfer to mixing bowl. Stir in plumped raisins and toasted walnuts. Set aside. (Do not prepare more than 2 hours before serving.)
For each serving, toast one bread slice. Spread with 1 1/2 Tbsp. preserves. Top with thick layer of Burrata mixture, spread evenly. Drizzle cheese with about 1/2 Tbsp. apple glaze. Cut into thirds to serve.