Burrata and Peach Chutney Crostini | Dorothy Lane Market
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    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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