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).