Chili Burrata Tomato Appetizer
What You Will Need
Ingredients
- 10 oz. cherry heirloom tomatoes
- 2 Tbsp. chopped Calabrian chilies
- 1 Tbsp. capers
- ¼ cup chopped parsley
- 1 loaf ciabatta, cut into ½ inch thick slices
- ¼ cup olive oil
- 1-2 garlic cloves
- 2 large burrata balls
Marinade
- 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Oil
- 2 Tbsp. red wine vinegar
- 1 tsp. Lee Kum Kee Minced Garlic
- kosher salt, to taste
- black pepper, to taste
Made with
Lee Kum Kee products
How to make it
Preheat the oven to 350˚F.
In a large bowl, add in the cherry heirloom tomatoes, Calabrian chilies, Lee Kum Kee Chiu Chow Style Chili Oil, red wine vinegar, capers, parsley, Lee Kum Kee Minced Garlic, kosher salt, and black pepper. Toss to combine and allow it to marinate for at least 15 minutes.
Arrange the sliced ciabatta onto a baking sheet. Drizzle both sides with the olive oil. Bake them in the oven for 12-15 minutes until golden brown and toasted. Remove the baking sheet from the oven and rub garlic cloves onto the ciabatta.
Arrange the burrata in a shallow dish. Pour the marinated tomato mixture over the burrata. Serve with the garlic ciabatta. Enjoy!
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