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 (about 4 oz each)

Honey, to taste

Chives, to taste

Toasted baguette slices, for serving

Instructions

Step 1: In a skillet over medium heat, cook the chopped calabrese until it begins to crisp. Reduce the heat to medium-low and continue cooking until crispy but not burnt. Transfer the calabrese to a paper towel to drain.

Step 2: In the same skillet, add ¼ cup of olive oil and the sliced garlic. Cook on low heat, stirring often, until the garlic is just pale golden. Be careful to avoid burning. Transfer the garlic to a paper towel.

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

Step 4: Finely chop the toasted garlic and crispy calabrese. Add them back to the skillet along with the remaining ¼ cup olive oil. Stir to combine. Add more oil if you prefer a looser texture. Taste and adjust seasoning with MSG or salt, if desired.

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

Tips & Variations

For a milder version, reduce or omit the crushed red peppers and chipotle powder to suit your taste.

Try swapping calabrese with pancetta or bacon for a different smoky flavor.

Use fresh herbs like basil or parsley in place of chives for a brighter finish.

If you prefer a vegan option, skip the salami and use smoked paprika and additional sesame seeds for richness.

FAQs

Can I make the chili crisp oil in advance?

Yes, the chili crisp oil can be prepared ahead and stored in the refrigerator for up to a week. Bring it to room temperature and stir before serving.

What can I serve with Chili Crisp Burrata?

This dish pairs perfectly with toasted baguette slices, crusty bread, or crackers for dipping. It also complements simple salads or grilled vegetables.