Burrata with Blueberry Chutney and Mint

By kikilu — May 21, 2013

Everytime I come home from Califorinia, I'm inspired to create flavors fresh from the garden with an unexpected twist. And I love this recipe for taking a little risk and getting creative. This dish is perfect for a dinner party or luncheon because everything is done ahead and assembled just before guests arrive. The chutney can be adjusted to tone down the vinegar. Sometimes I use less or add a little water. The chutney also fantastic with grilled meats, especially pork tenderloin.

Lastly, if you can't find burrata, use fresh ricotta. This also makes a beautiful presentation as a plated course. Prepare the bruschetta for guests and serve on a long tray.

Burrata with Blueberry Chutney and Mint

By kikilu Published: May 21, 2013

Yield: 6 Servings

by Kiki Luthringshausen of Beauty and Her Feast

Ingredients

3 cups fresh blueberries
1 tablespoons unsa
1 shallot finely chopped
2 garlic clove chopped
1/2 cup balsamic vinegar
1/2 lemon juiced
2 tablespoons dark brown sugar
1/4 teaspoon red pepper flakes
kosher salt
1 8 oz container burrata drained
sea salt
several sprigs fresh mint
1/3 cup coarsely chopped walnuts
6-8 pieces French baguette toasted

Instructions

In a medium saucepan over medium-high heat, melt the butter. Add the shallot and sauté until soft.
Add the blueberries, balsamic, lemon juice, brown sugar, red pepper flakes and salt and bring to a boil.
Reduce heat to a medium-low and simmer, stir occasionally, until thickened, about 45 minutes. Let cool and transfer to glass jar.
To serve: drain the burrata from the water and place on a plate or small wooden cutting board. Cut the burrata down the middle leaving it intact at the bottom.
Sprinkle the cheese with sea salt and drizzle with olive oil.
Place a heaping scoop of blueberry chutney on the side of the cheese.
Tear the mint leaves and sprinkle over the chutney then scatter the walnuts on the platter. Stack the toasted baguette alongside dish. Serve!