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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.