Description
This Chili Crisp Burrata recipe combines crispy calabrese salami and a spicy, smoky chili crisp oil with creamy burrata cheese for a delicious, flavor-packed appetizer. The chili crisp is made by infusing olive oil with garlic, spices, sesame seeds, and heat from chipotle and crushed red peppers. Served with toasted baguette slices, this dish is perfect for a rich, savory bite with a balance of spicy, sweet, and umami flavors.
Ingredients
Scale
Chili Crisp Oil and Salami
- 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)
Main
- 2 burrata balls (4 oz each)
- Honey (to taste)
- Chives (to taste, chopped)
- Toasted baguette slices (for serving)
Instructions
- Cook the Salami: Heat a skillet over medium heat and add the chopped calabrese salami. Cook until it begins to crisp, then reduce to medium-low heat and continue cooking carefully until the pieces are crispy but not burnt. Transfer the cooked salami to a paper towel to drain excess oil.
- Cook the Garlic: In the same skillet, add ¼ cup olive oil and the thinly sliced garlic. Cook over low heat while stirring often until the garlic turns pale golden, being cautious not to burn it. Transfer the garlic to a paper towel to drain.
- Bloom the Spices: Add the sesame seeds, oregano, smoked paprika, chipotle powder, crushed red peppers, white pepper, cane sugar, and salt to the skillet. Let these spices bloom over low heat for about 2 minutes, allowing their flavors to infuse into the oil. Remove the skillet from heat and stir in the tamari and red wine vinegar.
- Combine Ingredients: Finely chop the toasted garlic and crispy calabrese salami. Add them to the skillet along with the remaining ¼ cup olive oil. Stir well to combine. Adjust the consistency with more oil if desired and season to taste with MSG or salt.
- Assemble the Dish: Place the burrata balls on a serving plate. Spoon the chili crisp oil mixture generously over the burrata. Drizzle honey on top and sprinkle with chopped chives. Serve immediately with toasted baguette slices for dipping and enjoying the layered flavors.
Notes
- Adjust the amount of chipotle powder and crushed red peppers to control the heat level of the chili crisp.
- Be careful when cooking garlic and salami to avoid burning which can impart bitterness.
- Use fresh burrata for the best creamy texture and flavor.
- Serve with toasted baguette slices or crackers to enjoy the chili crisp oil and burrata combination.
- MSG is optional but enhances umami flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian Fusion
Keywords: Chili Crisp, Burrata, Spicy Appetizer, Calabrese Salami, Italian, Spicy Oil, Garlic, Sesame Seeds, Toasted Baguette
