Creamy burrata, one of my all time favourite cheeses, is incredible with bread still warm from the grill and topped with this delicious, easy-to-prepare chutney. I first discovered white balsamic vinegar while travelling through Italy; it adds a touch of sweetness and depth of flavour to the chutney, perfect for a garden party canapé.

Serves 4

For the Sweet-and-Sour Tomato Chutney

• 4 cups (1 L) cherry tomatoes
• Leaves from 2 sprigs oregano
• 2 cloves garlic, thinly sliced
• Grated zest of 1 lemon
• ½ cup (125 mL) honey
• ½ cup (125 mL) white balsamic vinegar
• 1½ tsp (7 mL) mustard seeds
• 1 tsp (5 mL) salt
• ¼ tsp (1 mL) chili flakes
• 1 vanilla bean, split

For the Burrata

• 1 clove garlic, peeled
• 4 slices rustic bread (each about ¾-inch/2 cm thick)
• 2 tbsp (30 mL) extra-virgin olive oil
• 8 oz (250 g) burrata
• ¼ cup (60 mL) toasted pine nuts
• 4 basil leaves, torn
• Sea salt and pepper

Make the sweet-and-sour tomato chutney at least one day ahead so it has plenty of time to marinate. Put the tomatoes and oregano in a large bowl. In a large saucepan, combine the remaining chutney ingredients; stir together with a wooden spoon. Bring to a boil, stirring
occasionally, then reduce heat and simmer, stirring occasionally, for 10 minutes. Remove from heat and pour over the tomatoes and oregano. Stir to combine. Cool to room temperature, then cover and marinate overnight in the refrigerator.

To serve the crostini, gently crush the garlic clove and rub over one side of each of the bread slices. Brush both sides of the bread with olive oil. Toast the bread on a grill or in a skillet over medium-high heat until golden and crisp on both sides. Transfer to a platter. Break the burrata roughly with your hands and divide it among the toast slices. Spoon some of the tomato chutney over the cheese and garnish with the pine nuts and basil. Sprinkle with sea salt and pepper. Here’s an idea: You can substitute mozzarella or a soft cheese like a Brie or Camembert.