Burrata with Prosciutto Flatbread Recipe with Chili Crisp Original
Have an easy and flavor-packed appetizer ready in under 30 minutes with this Burrata with Prosciutto Flatbread recipe. The secret ingredient? Lee Kum Kee Chili Crisp Original.
Chili Crisp Original is a tasty blend of chilies, fried garlic, and shallots, packed with umami and heat that takes any dish to the next level. Case in point, this burrata with prosciutto flatbread adds a whole extra dimension of flavor thanks to the chili crisp. When the salty sweetness of prosciutto, the fresh and creamy burrata, and the spicy and savory chili crisp combine, you get a symphony of textures and tastes all in one bite! It'll taste like it took hours to prepare, when in reality, a few easy steps is all it takes.
What You Will Need
Ingredients
- 2 tavern-style flatbreads
- 1 cup shredded mozzarella cheese
- 4 slices prosciutto
- 1 cup baby arugula
- 1 large burrata ball (about 4 oz)
Seasoning
- 3 Tbsp. Lee Kum Kee Chili Crisp Original
Dressing
- 2 Tbsp. balsamic glaze
Made with
Lee Kum Kee products
How to make it
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Preheat oven to 400°F. Place flatbreads on a baking sheet. Spread 1 Tbsp Lee Kum Kee Chili Crisp Original evenly over each flatbread as the base layer.
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Sprinkle mozzarella evenly over both flatbreads. Bake for 8–10 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden.
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Remove from the oven and immediately top each flatbread with 2 slices of prosciutto and a handful of arugula.
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Gently place half the burrata ball in the center of each flatbread. Drizzle with 1 Tbsp. Lee Kum Kee Chili Crisp Original and balsamic glaze.
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Slice and serve warm, letting the creamy burrata ooze over the flatbread as you cut.
For more recipes and information on Chili Crisp Original, check out its product page!
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