1
bunch fresh basil leaves, chiffonade for garnish
1Tbsp
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.
Reviews
Average Rating:
Write a Review
SHARE
Burrata and Peach Chutney Crostini
PREP TIME10 mins
COOK TIME12 mins
SERVINGS6
INGREDIENTS
1
French baguette
¼cup
olive oil
1
garlic clove, peeled
3
large peaches, pitted, peeled, and diced
1
shallot, minced
1Tbsp
packed brown sugar
1Tbsp
apple cider vinegar
½tsp
kosher salt
1
pinch of ground cinnamon
2
8-oz balls burrata cheese
1
bunch fresh basil leaves, chiffonade for garnish
1Tbsp
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.