Now that our front porch is extra liveable space (reveal coming next week!), we’ve really taken to enjoying a cocktail and appetizer outside on Fridays and Saturdays. Trying to embrace the whole date night at home thing, which is so easy in our new outdoor space.
Last week, I made a batch of tomato chutney (which I want to put on everything right now), and toasted up some bread, served it with burrata and a glass of wine on our little porch. It was a nice change of scenery, and a fun appetizer that felt a little more elegant for a Friday night.
The chutney comes together pretty quickly and from ingredients you’re either likely to have on hand already or will 100% be able to get your hands on during the quarantine.
I’ve made this chutney before for the shrimp po’ boys from last year’s Mardi Gras celebration – you have to try – I dare you to try not to eat it straight out of the pot! Once the spices start to meld…oooooooo!
So if you make a big batch of the chutney ahead of time, you’ll be able to whip this app up in minutes. I tossed the bread with some olive oil, garlic powder and salt, popped it under the broiler for a few minutes and then it was ready to serve! Seriously, by the time your SO opens a bottle of wine and pours two glasses, you’ll have this plated up (when you make the chutney ahead of time).
Burrata with Tomato Chutney
Ingredients
Chutney
- 20 oz cherry tomatoes, washed
- 4 tbsp olive oil, divided
- 1/2 c chopped onions
- 1/2 c chopped carrots
- 6 cloves of garlic, minced
- 1/2 c apple cider vinegar
- 3 tbsp lemon juice fresh if you can
- 1/2 tsp cinnamon
- 2 tbsp brown sugar
- 1 tsp red pepper flakes
- salt and pepper to taste
Assembly
- 2-4 burrata balls
- 4-6 slices of bread
- 1 tbsp olive oil
- 1 tsp garlic powder
- salt and pepper to taste
- 2-3 basil leaves, sliced or torn, optional, for serving
Instructions
Chutney
- Preheat the oven to 350. Spray baking dish lightly with cooking spray.
- Add tomatoes to the baking dish, pouring the olive oil over the tomatoes, reserving 2 tbsp. Toss to combine.
- Roast for about 25-35 minutes, until the tomatoes are soft and nicely roasted.
- At about 20 minutes of the tomatoes roasting, start to sautee the carrots and onions in the remaining olive oil until they are soft (about 5 minutes). Add the garlic until fragrant (about 1 minute).
- Add vinegar, lemon juice, cinnamon, brown sugar and roasted tomatoes.
- Smash the tomatoes gently and bring the mixture to a bubble. Reduce the heat to a simmer and continue to cook until the chutney thickens, about 20 minutes. Stir occassionally to keep breaking down the tomatoes.
- After the chutney has thickened, taste for salt and pepper. Remove from the heat and allow to cool before refrigerating. Store in an airtight container.
For Assembly
- Start broiler. Line a baking sheet with parchment.
- Toss sliced bread with olive oil, garlic powder, salt and pepper.
- Place slices on baking sheet and broil until desired crispness – watch closely to make sure the bread doesn’t burn!
- Arrange burrata on a serving dish and top with chutney, arranging bread slices around the plate.
- Top with a few cranks of ground pepper and some sliced or torn basil if using.