Burrata Crostinis with Nectarine Chutney
Ingredients
- 1 traditional baguette
- 8.8 oz burrata
- 2 nectarines
- 1 red onion
- 2- inch piece of fresh ginger
- 3 cloves garlic
- 1 small bunch dwarf basil
- 5 fl oz apple cider vinegar
- 0.9 oz pine nuts
- 4 tablespoons olive oil
- 2 tablespoons lavender honey
- 1 tablespoon mustard seeds
- 8 organic lavender flowers optional
- Salt
- Pepper
Instructions
- Preheat the oven to 150°C (300°F, gas mark 5). Spread the pine nuts on a baking sheet lined with parchment paper and bake for 15 minutes or until well toasted.
- Peel and chop the garlic cloves and onion. Peel the nectarines and cut them into small pieces. Peel and chop the ginger.
- In a sauté pan with olive oil, cook the garlic, onion, ginger, and mustard seeds for 10 minutes over medium heat. Season with salt and pepper, then deglaze with the vinegar and bring to a simmer. Add the nectarines and honey. Mix well and cover.
- Lower the heat and let simmer for 20 minutes. Remove the lid and continue cooking to reduce and evaporate the juice. Add the pine nuts and allow to cool completely before placing the chutney in a jar in the refrigerator.
- Slice the baguette diagonally and grill the slices. Tear the burrata and distribute it over the bread. Top with chutney and sprinkle with basil leaves. Add a few lavender flowers if desired.
Video
Notes
Burrata Crostinis with Nectarine Chutney
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Burrata Crostinis
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