Peaches and tomatoes are coming! Did you ever think of mixing them together? Well here is an idea!
This is not a true chutney recipe if you are a purist, but a quick version that you make in no time! Try this baking trick with other type of chutney recipes, it works amazingly!
This chutney goes very well with pork, chicken, fish and anywhere you would use ketchup. Of course, goes very well with cheese too and would be a great component on a cheese & charcuterie platter. It has that sweet, savory, tangy and fruity taste to it, that is so easy to love.
As we received recently a brand new stock of Zoe olive oils and vinegars, I wanted to put them to work in a fresh and flavorful dish. The possibilities are endless with all the flavor combinations those products are offering!
I hope you’ll give them a try and have fun with them too! If you did already, please share your recipes and ideas!
Pre-heat oven at 425 F. Lined a baking tray with aluminum paper. Add all chutney ingredients except the vinegar on the pan. Stir all the ingredients for a bit and cook for 25 to 30 minutes, until some of the fruits get charred, stirring once half-way.
Let cool completely. Transfer to a bowl. Add the vinegar, as much as you like, and stir, breaking the fruits slightly to get a chutney consistency. Store in the fridge until ready to use.
Salad
Make crostinis: place the sliced bread on a baking tray, drizzle some garlic oil, sprinkle some salt and pepper and bake or broil at 425 until golden. This can be done at the same time as the cooking peaches.
On a large plate, place your greens and chutney in the middle. You can season the chutney with a bit of chili if you like sweet and spicy. Place the burrata cheese on the chutney. Place a few slices of prosciutto around.
Sprinkle all over the dish; grey salt, cracked black pepper, Italian seasoning herbs and drizzle some garlic olive oil and peach vinegar all over for seasoning.
Serve right away with the crostinis! Share the plate or cut the burrata in 4 and transfer to small plates.
