Chinese Chilli Oil Burrata Recipe With Garlic Butter Crostini

Chinese chilli oil burrata is a surprisingly delicious combo, especially with crunchy garlic butter crostini.

I first discovered Chinese chilli oil burrata (sometimes called chilli crisp burrata) in a restaurant in Singapore called Fortuna Trattoria. I ended up not going, but I've been thinking about it for years – and I finally made my own version of it.

To serve with my chilli oil burrata, I made some homemade garlic butter crostini with store-bought ciabatta, unsalted butter, chopped garlic (I used pre-chopped garlic but fresh works too), and a little salt.

I intended to make a fresh batch of my Sichuan chilli oil to serve with my chilli oil burrata, but ended up using store-bought Lao Gan Ma chilli crisp instead after accidentally slamming the fridge door on my finger. I wasn't mad at having to use a shortcut though – Lao Gan Ma's solid stuff.

I made the garlic butter crostini in my air fryer, but you can also make them in an oven – if you're oven baking them, preheat your oven to 180°C and cook your crostini for the same amount of time as below.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

1 small ciabatta
100g unsalted butter, softened at room temperature
1 tbsp finely chopped garlic / garlic paste
Good pinch of salt
1 burrata
1 tbsp Chinese chilli oil / chilli crisp oil
Fresh oregano

Method:

1. Slice the ciabatta in diagonal slices.

2. Stir the butter, garlic and salt together.

3. Generously butter both sides of each ciabatta slice, and place in a baking foil-lined air fryer basket.

4. Air fry at 170°C for 10 minutes, flip over each slice, and air fry again for another 10 minutes.

5. Place your garlic crostini on a wire rack to cool and finish crisping up.

6. Place your burrata on a serving plate, spoon over the chilli oil, sprinkle over a few fresh oregano leaves, and serve with your garlic butter crostini.

Enjoy, and have fun.