Ingredients

• 2 tbsp Luv The Grub Blueberry Sage Chutney
• ¼ cup balsamic vinegar
• 3 ripe but firm peaches, quartered
• 1 small head radicchio, quartered and leaves separated
• 3 handfuls of baby arugula
• Extra virgin olive oil
• ½ cup fresh blueberries
• 1 ball burrata cheese
• Black pepper
• 1 cup garlic croutons

Directions

1. Blend the Blueberry Sage Chutney and balsamic vinegar together until smooth. Set aside.
2. Preheat a grill or a cast iron pan to medium-high heat. Grease well with olive oil.
3. Brush cut sides of peaches with olive oil and place cut side-down onto grill. Cook until grill marks form. Repeat on the other cut side.
4. Toss radicchio leaves and baby arugula with a generous drizzle of extra virgin olive oil and a 1 or 2 tablespoons the prepared blueberry balsamic.
5. Arrange tossed salad on a large serving platter and scatter over grilled peaches, fresh blueberries, and burrata cheese. Garnish with an extra drizzle of blueberry balsamic, black pepper and crushed croutons.

Ingredients

• 1 sheet of thawed puff pastry,
• 1 8-12 inch Brie cheese round
• 1 egg
• 1 tbsp water
• One Jar of Blueberry Sage Chutney
• Spring of Rosemary (Optional)

Directions

1. Heat your oven to 400 degrees.
2. Unfold the puff pastry sheet onto a lightly floured surface
3. Place the Brie cheese round on the middle of the pastry, then fold the pastry to cover the brie and gently press the edges against the brie and neaten up the sides.
4. Trim the excess pastry.
5. Place the brie onto a baking sheet.
6. Create an egg wash by beating the egg and water with a fork, then lightly brush the pastry with the egg mixture.
7. Bake the puff pastry wrapped Brie for 25 minutes or until the pastry is golden brown.
8. Let it stand for about 10 – 15 minutes before serving.
9. Once the Brie has baked and rested, transfer it to a serving dish and add the Blueberry Sage Chutney to the top.
10. Garnish with a sprig of rosemary.
11. Add crackers, fruits, slices of baguette to serve while warm.
12. Enjoy!

Ingredients

• 2 cups all purpose flour
• 1 tsp salt
• 3 tbsp sugar
• 1 tbsp baking powder
• ½ cup cold unsalted butter, cubed
• ½ cup sour cream
• 1/3 cup milk
• 1/3 cup fresh blueberries
• ¼ cup Blueberry Sage Chutney
• 1 egg, beaten
• Turbinado sugar (optional)

Directions

1. In a large mixing bowl, combine flour, salt, sugar, and baking powder.
2. Using a pastry cutter, cut the cold butter into the flour mixture until the mixture comes together in pea-sized crumbs.
3. In a separate small bowl, whisk together sour cream and milk until smooth. Add this and the fresh blueberries to the flour mixture and mix until roughly combined.
4. Turn dough out onto a clean, floured surface and use your hands to bring it together into a ball. Pat it into a rectangle and use a rolling pin to roll it out into a 6”x10” rectangle. Dust the dough with extra flour as needed to prevent it from sticking to your hands and rolling pin.
5. Spread 2 spoonfuls of Blueberry Sage Chutney onto the middle third of the rectangle. Fold up the sides into thirds like a tri-fold envelop and roll it out again into a 6”x10” rectangle. Add another 2 spoonfuls of chutney into the middle third, fold, and roll once again. Cover and refrigerate the dough for 20 to 30 minutes.
6. Preheat oven to 425°F.
7. Once thoroughly chilled, cut the dough into 12 pieces and arrange them on a parchment-lined baking sheet.
8. Brush the tops with beaten egg and sprinkle some turbinado sugar on top.
9. Bake in preheated oven for 20-25 minutes, or until tops are golden brown.