Burrata and Peach Chutney Crostini | Dorothy Lane Market
Dorothy Lane Market

Burrata and Peach Chutney Crostini

PREP TIME 10 mins
COOK TIME 12 mins
SERVINGS 6
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 French baguette
  • ¼ cup olive oil
  • 1 garlic clove, peeled
  • 3 large peaches, pitted, peeled, and diced
  • 1 shallot, minced
  • 1 Tbsp packed brown sugar
  • 1 Tbsp apple cider vinegar
  • ½ tsp kosher salt
  • 1 pinch of ground cinnamon
  • 2 8-oz balls burrata cheese
  • 1 bunch fresh basil leaves, chiffonade for garnish
  • 1 Tbsp balsamic vinegar for drizzling

INSTRUCTIONS

1
Preheat the oven to 400°F.
2
Cut the baguette into 1/2-thick slices.
3
Arrange the bread slices on a large rimmed baking sheet and brush the tops with the olive oil. Bake for 10 to 12 minutes, until lightly toasted.
4
Remove from the oven and rub the garlic over the tops while the bread slices are still warm.
5
Stir together the peaches, shallot, brown sugar, vinegar, salt, and cinnamon in a small bowl to combine.
6
To assemble, spread the burrata evenly over the crostini. Spoon the peach chutney over the tops. Garnish each crostini with basil and drizzle with some balsamic vinegar.

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Burrata and Peach Chutney Crostini

PREP TIME 10 mins
COOK TIME 12 mins
SERVINGS 6

INGREDIENTS

  • 1 French baguette
  • ¼ cup olive oil
  • 1 garlic clove, peeled
  • 3 large peaches, pitted, peeled, and diced
  • 1 shallot, minced
  • 1 Tbsp packed brown sugar
  • 1 Tbsp apple cider vinegar
  • ½ tsp kosher salt
  • 1 pinch of ground cinnamon
  • 2 8-oz balls burrata cheese
  • 1 bunch fresh basil leaves, chiffonade for garnish
  • 1 Tbsp balsamic vinegar for drizzling

INSTRUCTIONS

1
Preheat the oven to 400°F.
2
Cut the baguette into 1/2-thick slices.
3
Arrange the bread slices on a large rimmed baking sheet and brush the tops with the olive oil. Bake for 10 to 12 minutes, until lightly toasted.
4
Remove from the oven and rub the garlic over the tops while the bread slices are still warm.
5
Stir together the peaches, shallot, brown sugar, vinegar, salt, and cinnamon in a small bowl to combine.
6
To assemble, spread the burrata evenly over the crostini. Spoon the peach chutney over the tops. Garnish each crostini with basil and drizzle with some balsamic vinegar.

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