1. Preheat the oven to 375°F.
2. Wash blueberries, wash and slice tomatoes, and dry the fresh mozzarella slices. Set aside.
3. Cut 12 mini stars out of 3 slices of fresh mozzarella using a mini star cutter. Set aside.
4. With a serrated knife, slice the baguette on the diagonal into 20 even slices. Brush each slice on both sides with olive oil and place in a single layer on a baking sheet. Bake for 6-8 minutes, until lightly toasted and golden brown around the edges.
5. Make the Blueberry Balsamic Drizzle, by whisking the wild blueberry preserves, olive oil and balsamic vinegar together until well combined. Set aside.

Arranging the Salad

1. Using a 15” x10” rectangular platter, starting ⅓ of the way in from the edge of the top left corner, create the first red row by placing tomato slices across the top of the platter, just under those, place a row of sliced  fresh mozzarella, then another row of tomato slices.
2. Next create a full white row with slices of fresh mozzarella and a full red row with tomato slices across the entire platter.
3. Fill the space left open in the top left corner with blueberries.
4. Place the mini mozzarella stars on top of the blueberries to create the stars of the flag.
5. Fill a small jar with the blueberry balsamic drizzle.
6. Fill a small star bowl with fresh basil leaves.
7. Arrange the toasted baguette on a small serving plate.
8. Drizzle the flag with olive oil and sprinkle with flaky sea salt.
9. Serve and Enjoy!