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Recipe Chili Burrata Tomato Appetizer

Chili Burrata Tomato Appetizer

  • Difficulty Level: 2
  • Serves Serves: 8
  • Preparation

    30mins

  • Cooking

    15mins

Vegetarian Fusion Vegetable Appetizer Salad Less Than 60 mins

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

Chiu Chow Style Chili Crisp Oil, 7.2 oz (205 g), Jar (MS)

Chili Sauce, Oil

Chiu Chow Style Chili Crisp Oil
Garlic

Other Sauces

Minced Garlic

How to make it

  1. Preheat the oven to 350˚F.
  2. 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. 
  3. 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.
  4. 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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