Bruschetta with Fig Chutney, Burrata, Glazed Nectarines and Mint

Creamy, sweet, tangy, and crunchy… all that in this one recipe…

With Burrata becoming much easier obtained now stocked in supermarkets like Tesco and Ocado, I’ve created a recipe to complement the creamy, beloved Italian cheese. Buratta has been paired many times with figs or nectarines so I decided to feature both in the recipe and it definitely proves why so many chiefs have and still pair the fruits to the cheese. However, the fig chutney yields a savory bite with the onions in the chutney bringing a new tangy note to the bruschetta whereas the glazed, grilled nectarine adds a sweet but salty undertone to avoid an overly sweet, savory dish. Any Sourdough bread or even any crusty bread is suitable for bruschetta, however, I used a spicy cheddar and apple Sourdough that I had made prior but that wasn’t necessary for this particular dish.

Prep Time: 5-10 minutes

Cook Time: 5 -10 minutes

Ingredients: Makes 4 portions:

- 1 ball of Burrata

-Jar of Fig Chutney

-3 Nectarines

-1 Tablespoon of runny Honey

-1 Tablespoon of Balsamic Glaze/Vinegar

-Large handful of Mint

-Crusty Bread

-Sea salt

Shop the ingredients by clicking on the images below:

Method:

-In a small ramekin/dish pour in one tablespoon of runny hunny along with one tablespoon of Balsamic glaze/vinegar. Add a dash of sea-salt and mix well. Set aside for later use.

-Slice the nectarines and cut the bread into chunky slices. Then place the bread and nectarines onto a hot griddle. At this stage you can drizzle olive oil over the bread for a crispy bite.

-using a silicon pastry brush, brush over the sliced nectarines with the balsamic, honey glaze previously made.

-Turn the bread and glazed nectarines when the bread forms a crusty texture to the outside and when the nectarines score charred lines from the griddle. Coat each side of the nectarine with the glaze.

-When ready remove the nectarines and bread from griddle to begin layering the bruschetta. Start first by putting a slice of your bruschetta bread on a plate and spreading over the fig chutney.

-Take creamy chunky of your Burrata and spoon over the chutney. Then layer onto the glazed nectarines and finish by sprinkling over fresh chopped mint. The mint really accentuates the flavours of this bruschetta dish and adds a light refreshing touch to every bite.