Chili Crisp Burrata
Serves 4
10 mins prep
15 mins cook
5 mins Assemble
30 mins total
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.
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.
