American Flag Caprese Salad - The BakerMama

Ingredients

• 1 (16 ounce) container blueberries (about 1.5 cups)
• 6 – 8 tomatoes on the vine (sliced into 26 slices)
• 2 (16 ounce) logs sliced fresh mozzarella (using 23 slices)
• 40 basil leaves
• 1 (12-inch) baguette
• olive oil, for baguette and garnishing
• flaky sea salt, for garnish
• 3 tablespoons wild blueberry preserves
• 1 tablespoon extra virgin olive oil
• 2 teaspoons balsamic vinegar