Go Back
–+ servings

Chili Crisp Burrata

By: Nadia Aidi
|
Servings: 4 servings
AKA my intrusive thoughts on a plate lol. Honestly though, the best and easiest app! A little bit different that your classic too. PS the chili crisp does make extra so you can store in the fridge for up to a week.
Prep 10 minutes
Cook 15 minutes
Assemble 5 minutes
Total 30 minutes
Two burrata cheese balls sitting on a platter covered in a Calabrian chili crisp oil and chives.

Equipment

  • cutting board
  • knife
  • 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.

Notes

This makes extra chili crisp. You can store in the refrigerator in an airtight container for up to a week. It's great on everything, try it on your eggs!

Nutrition

Calories: 577kcal, Carbohydrates: 25.7g, Protein: 14g, Fat: 47.85g, Saturated Fat: 14.75g, Polyunsaturated Fat: 2.5g, Monounsaturated Fat: 24.5g, Cholesterol: 65mg, Sodium: 452mg, Potassium: 216mg, Fiber: 1.6g, Sugar: 5g, Vitamin A: 568IU, Vitamin C: 1.3mg, Calcium: 131mg, Iron: 1.78mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info