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Chili Crisp Burrata AKA my intrusive thoughts on a plate lol. Honestly though, this is the best and easiest app! This appetizer is a bit different from your classic recipe – the Italian burrata cheese with the Chinese chili crisps, but it really works.
Table of Contents
Why You’ll Love Chili Crisp Burrata
Spicy – Sweet – Creamy – This irresistible appetizer is basically a love triangle between the creamy Italian Burrata, the spicy chili crisps and crispy Calabrese all fighting for your attention – and you’re deliciously stuck in the middle of it. Every bite is just right!
Prep Like a Pro
Chop and Slice – Chop up your Calabrese salami and slice your garlic before you start. Once the oil is hot things start moving fast and you need to pay attention that you’re not burning things, so having everything ready will help out a lot.
Measure your Spices in Advance – You can combine your sesame seeds, oregano, smoked paprika, chipotle powder, crushed red peppers, white pepper, sugar and salt in a small bowl together so when it’s time to bloom them they’re all measured out and ready to go.
If you do these two things your Chili Crisp Burrata should be smooth sailing!
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🔥Chef Nadia’s Tip🔥
The chili crisp makes extra, you can store in an airtight container in the fridge for up to a week. It goes great on practically everything, but try it on your eggs!
Substitutions
- Substitutions
- Chili Crisp → This is not nearly as good as following this recipe, but if you really want to make this burrata appetizer but just don’t have the time, you can always buy it from the store. My favorite store bought brand is Momofuku Chili Crunch by David Chang.
- Calabrese Salami → Spicy soppiersata or hot genoa salami would both work instead. If you’re worried about the heat you can just buy regular.
- Burrata → You can use fresh mozzarella balls. It’s not exactly the same but it’ll work.
The Perfect Pairings
A Strawberry Rosé is bright and crisp, it will cut through the richness of the cheese and complement the heat of the chili crisp, making it a great choice for this Burrata recipe. For your main Crispy Chicken Thighs with Sake Butter, which is topped with salsa macha but that can easily be swapped with your left over chili crisps. Pair that with a Arugula Fennel Salad and end your night with a Berry Panna Cotta.
Chili Crisp Burrata: Questions Answered
Yes! Cut the chipotle peppers and crushed red peppers in half or omit entirely. If you are looking for a no-heat version you can swap the chili powders with smoked paprika.
Absolutely. Don’t assemble the burrata till ready to eat, but the Chili Crisp will keep in the fridge for up to 1 week. Let it sit out at room temperature for a little bit and stir before spooning on the burrata.
It is from a little shop in Portugal! It doesn’t have a name brand. If you are looking for something similar you should search for au gratin dishes. They are the same shape and you can find a pattern you love!
Chili Crisp Burrata
Equipment
- measuring spoons
- measuring cups
- Medium Skillet
- spider skimmer, slotted spoon
- wooden spoon, or spatula
- paper towels
- serving plate
Ingredients
- 8 slices calabrese salami, chopped
- ½ cup olive oil, divided, + more for topping
- 3 garlic cloves, thinly sliced
- 1½ tbsp sesame seeds
- 1 tsp oregano
- 2 tsp smoked paprika
- 2 tsp chipotle powder, adjust for desired heat
- 1-2 tbsp crushed red peppers, adjust for desired heat
- 1 tsp cane sugar
- ¼ tsp white pepper
- ⅛ tsp kosher salt
- ½ tsp tamari
- ¼ tsp red wine vinegar
- 1 pinch of msg, or salt, optional
- 2 burrata balls, I’m using 4 oz balls
- honey, to taste
- chives, to taste
- toasted baguette, sliced, for serving
Instructions
- In a skillet over medium heat, cook the chopped calabrese till it begins to crisp. Reduce to medium-low and continue to cook until crispy – but NOT burnt. Transfer to a paper towel.
- In the same skillet, add ¼ cup of olive oil and the sliced garlic. Cook on low heat, stirring often, until just pale golden. Be careful because it can burn quickly. Transfer to a paper towel.
- To the same skillet add sesame seeds, oregano, smoked paprika, chipotle powder, crushed red peppers, white pepper, sugar and salt. Let it bloom at low heat for 2 minutes. Remove from heat and add in tamari and red wine vinegar.
- Finely chop the toasted garlic and calabrese. Add them to the skillet along with the remaining ¼ cup oil. You can add more if you want it looser. Taste and adjust with msg or salt, if needed.
- Place your burrata on a serving dish. Spoon the chili crisp oil over the top, then drizzle with honey and sprinkle with chopped chives. Serve with toasted baguettes slices for dipping.
Kitchen Cam
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
