Name: Chili Crisp Burrata Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
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 (4 oz each); Honey, to taste; Chives, to taste; Toasted baguette slices, for serving

Ingredients

8 slices calabrese salami, chopped

½ cup olive oil, divided (plus 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 (about 4 oz each)

Honey, to taste

Chives, to taste

Toasted baguette slices, for serving

Instructions

Step 1: Heat a skillet over medium heat and cook the chopped calabrese salami until it starts to crisp. Lower the heat to medium-low and continue cooking until crispy but not burnt. Remove the salami and drain on a paper towel.

Step 2: In the same skillet, add ¼ cup of olive oil and the sliced garlic. Cook over low heat, stirring frequently, until the garlic becomes pale golden. Remove carefully to avoid burning and drain on a paper towel.

Step 3: Add sesame seeds, oregano, smoked paprika, chipotle powder, crushed red peppers, white pepper, cane sugar, and kosher salt to the skillet. Let the spices bloom over low heat for about 2 minutes. Remove from heat and stir in tamari and red wine vinegar.

Step 4: Finely chop the toasted garlic and crispy calabrese. Return them to the skillet along with the remaining ¼ cup of olive oil. Stir well and add more oil if you prefer a looser texture. Taste and adjust seasoning with msg or salt if needed.

Step 5: Place burrata balls on a serving dish. Spoon the chili crisp mixture generously over the top. Drizzle with honey and sprinkle with chopped chives. Serve immediately with toasted baguette slices for dipping.

Tips & Variations

Adjust the heat by varying the amount of chipotle powder and crushed red peppers to suit your preference.

For a milder option, replace calabrese salami with cooked pancetta or bacon.

Use fresh herbs like basil or parsley instead of chives for a different flavor profile.

Add a squeeze of fresh lemon juice to the chili crisp for a bright, tangy finish.

Storage

Store any leftover chili crisp in an airtight container in the refrigerator for up to 3 days. The burrata is best served fresh and should be consumed within a day of opening. Reheat the chili crisp gently in a skillet or microwave before serving again, but do not overheat the burrata as it can lose its creamy texture.

FAQs

Can I make the chili crisp ahead of time?

Yes, the chili crisp can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving to bring back its aromatic flavors and crisp texture.

What can I use if I can’t find burrata?

Mozzarella or fresh ricotta can be used as a substitute, though burrata’s creamy center offers a unique, rich texture that works best with this recipe.