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 May 21, 2013Published:
- Yield: 6 Servings
by Kiki Luthringshausen of Beauty and Her Feast
- 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
- 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!