Peach Chutney Crostini
Recipe courtesy of Matthias Wieder, Executive Chef, North Shore Country Club (Glenview Ill.)
Ingredients
- baguette - sliced in a light angle, 1/2-inch thick
- olive oil
- basil leaf
- salt
- pepper
- peach-balsamic chutney
- Peach-Balsamic Chutney
- peach - 1700 gms., diced
- white balsamic vinegar - 250 gms.
- raisins - 100 gms.
- brown sugar - 135 gms.
- honey - 85 gms.
- mace - pinch
- cloves - pinch
- cinnamon - pinch
Instructions
- Brush the sliced baguette with olive oil.
- Grill from both sides until lightly charred.
- Top with peach-balsamic chutney.
- Pull burrata in pieces and place it on top of the chutney.
- Finish with basil, salt and pepper.
Procedure for the Peach-Balsamic Chutney
- Combine all ingredients and place it in a saucepan.
- Bring to a boil.
- Reduce the heat and simmer for 45 minutes, stirring occasionally.
