Burrata and Tomato Chutney Appetizer

Now that our front porch is extra liveable space (reveal coming next week!), we’ve really taken to enjoying a cocktail and appetizer outside on Fridays and Saturdays. Trying to embrace the whole date night at home thing, which is so easy in our new outdoor space.

Last week, I made a batch of tomato chutney (which I want to put on everything right now), and toasted up some bread, served it with burrata and a glass of wine on our little porch. It was a nice change of scenery, and a fun appetizer that felt a little more elegant for a Friday night.

The chutney comes together pretty quickly and from ingredients you’re either likely to have on hand already or will 100% be able to get your hands on during the quarantine.

I’ve made this chutney before for the shrimp po’ boys from last year’s Mardi Gras celebration – you have to try – I dare you to try not to eat it straight out of the pot! Once the spices start to meld…oooooooo!

So if you make a big batch of the chutney ahead of time, you’ll be able to whip this app up in minutes. I tossed the bread with some olive oil, garlic powder and salt, popped it under the broiler for a few minutes and then it was ready to serve! Seriously, by the time your SO opens a bottle of wine and pours two glasses, you’ll have this plated up (when you make the chutney ahead of time).

Burrata with Tomato Chutney

Make a big batch of the chutney ahead of time and this comes together so fast – plus, you’ll want the extra chutney to put on everything else, from eggs to sandwiches to chicken to steak to shrimp – everything!



  • 20 oz cherry tomatoes, washed
  • 4 tbsp olive oil, divided
  • 1/2 c chopped onions
  • 1/2 c chopped carrots
  • 6 cloves of garlic, minced
  • 1/2 c apple cider vinegar
  • 3 tbsp lemon juice fresh if you can
  • 1/2 tsp cinnamon
  • 2 tbsp brown sugar
  • 1 tsp red pepper flakes
  • salt and pepper to taste


  • 2-4 burrata balls
  • 4-6 slices of bread
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 2-3 basil leaves, sliced or torn, optional, for serving



  • Preheat the oven to 350. Spray baking dish lightly with cooking spray.
  • Add tomatoes to the baking dish, pouring the olive oil over the tomatoes, reserving 2 tbsp. Toss to combine.
  • Roast for about 25-35 minutes, until the tomatoes are soft and nicely roasted.
  • At about 20 minutes of the tomatoes roasting, start to sautee the carrots and onions in the remaining olive oil until they are soft (about 5 minutes). Add the garlic until fragrant (about 1 minute).
  • Add vinegar, lemon juice, cinnamon, brown sugar and roasted tomatoes.
  • Smash the tomatoes gently and bring the mixture to a bubble. Reduce the heat to a simmer and continue to cook until the chutney thickens, about 20 minutes. Stir occassionally to keep breaking down the tomatoes.
  • After the chutney has thickened, taste for salt and pepper. Remove from the heat and allow to cool before refrigerating. Store in an airtight container.

For Assembly

  • Start broiler. Line a baking sheet with parchment.
  • Toss sliced bread with olive oil, garlic powder, salt and pepper.
  • Place slices on baking sheet and broil until desired crispness – watch closely to make sure the bread doesn’t burn!
  • Arrange burrata on a serving dish and top with chutney, arranging bread slices around the plate. 
  • Top with a few cranks of ground pepper and some sliced or torn basil if using.

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