Description
A decadent and spicy Chili Crisp Burrata recipe featuring crispy calabrese salami, toasted garlic, and a fragrant chili oil infusion served atop creamy burrata cheese. Finished with a drizzle of honey and fresh chives, this appetizer pairs perfectly with toasted baguette slices for an irresistible flavor combination.
Ingredients
Scale
Chili Crisp Oil
- 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
Burrata & Garnish
- 2 burrata balls (4 oz each)
- Honey, to taste
- Chives, to taste
- Toasted baguette slices, for serving
Instructions
- Cook the calabrese salami: Heat a skillet over medium heat and add the chopped calabrese salami. Cook until it starts to crisp, then reduce heat to medium-low and continue cooking until fully crispy but not burnt. Remove salami with a slotted spoon and drain on paper towels.
- Toast the garlic: Using the same skillet, add ¼ cup olive oil and the sliced garlic. Cook on low heat, stirring frequently, until the garlic is just pale golden but not browned or burnt. Remove garlic with a slotted spoon and place on paper towels to drain.
- Bloom the spices: In the same skillet, add sesame seeds, oregano, smoked paprika, chipotle powder, crushed red peppers, white pepper, cane sugar, and kosher salt. Stir and let the spices bloom on low heat for about 2 minutes. Remove skillet from heat and stir in the tamari and red wine vinegar.
- Combine chili crisp oil: Finely chop the toasted garlic and crispy calabrese. Return them to the skillet along with the remaining ¼ cup olive oil. Stir well and adjust consistency with more oil if needed. Taste and season with optional msg or additional salt if desired.
- Assemble the dish: Place burrata balls on a serving platter. Spoon the chili crisp oil generously over the burrata. Drizzle with honey and sprinkle freshly chopped chives on top. Serve immediately with toasted baguette slices for dipping.
Notes
- Adjust the amount of chipotle powder and crushed red peppers according to your preferred heat level.
- Be careful not to burn the garlic while toasting, as it can turn bitter quickly.
- You can add more olive oil if you prefer a looser chili crisp consistency.
- Serve immediately to enjoy the contrast of warm chili crisp oil with creamy burrata.
- Substitute tamari with soy sauce if gluten is not a concern.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Keywords: Chili Crisp, Burrata, Appetizer, Spicy Oil, Calabrese Salami, Garlic, Sesame Seeds, Spiced Oil
