2

4 ounces soft goat cheese, chilled
4 ounces cream cheese, chilled
2 tablespoons coarsely chopped pine nuts
1 tablespoon fine dry bread crumbs
2 tablespoons Epicurean Champagne Balsamic Vinegar
2 tablespoons sugar
1 tablespoon honey
1 tablespoon Epicurean Arbosana Extra Virgin Olive Oil
1 pinch each salt and black pepper
1 package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
1 package (6 ounces or 1 1/3 cups) Driscoll's Blackberries

Blend cheeses with a wooden spoon in a medium bowl. Dampen hands with cold water and shape cheese into a 5-inch diameter round. Combine pine nuts and bread crumbs on a small plate.
Roll edges of cheese in nut mixture. Place on an oven-proof plate or shallow baking dish. Pat remaining nut mixture on top of cheese.
Bake 10 minutes or until lightly browned.
Meanwhile, combine vinegar, sugar, honey, oil, salt and pepper in a medium bowl. Gently mix in berries.
Spoon berries over warm cheese. Serve immediately with flat bread, crackers or sliced baguette.
Caution: plate may be very hot.