Calabrian Chili Salad and Burrata on Toasted Garlic Bread
Calabrian Chili Salad and Burrata on Toasted Garlic Bread
Ingredients:
For the Calabrian Vinaigrette:
1 teaspoon Calabrian chili peppers in oil
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon honey or agave nectar
1/2 teaspoon dried oregano
Salt and black pepper to taste
For the Salad:
Cherry tomatoes, sliced in half
1/2 small red onion, thinly shaved
For the Garlic Bread:
1 sourdough loaf, cut in half
4 tablespoons unsalted butter, softened
2 teaspoons dried oregano
2 teaspoons garlic powder
1 teaspoon salt
For Assembling:
8oz. package of burrata
Instructions:
Preheat your oven to 375°F (190°C).
Place the Calabrian chili peppers, minced garlic, olive oil, red wine vinegar, honey or agave nectar, and dried oregano in a small bowl and mix well to combine.
Taste the vinaigrette and adjust the seasoning with salt and black pepper as needed. You can also adjust the sweetness or heat level by adding more agave or Calabrian chili peppers.
In a medium-sized bowl, combine sliced tomatoes and onion then pour the vinaigrette over to allow them to marinate.
In another bowl, mix together the softened unsalted butter, dried oregano, garlic powder, and salt until well combined.
Spread the garlic butter mixture evenly over the cut sides of the sourdough loaf.
Place the buttered sourdough halves on a baking sheet, cut side up. Bake in the preheated oven for about 10-12 minutes, or until the bread is toasted and golden brown.
Once the garlic bread is toasted, remove it from the oven and let it cool slightly.
While the garlic bread is cooling, prepare the burrata by gently tearing it into smaller pieces.
To assemble, spread the torn burrata pieces onto the toasted garlic bread halves.
Spoon the prepared Calabrian chili salad evenly over the burrata.
Slice the garlic bread into serving portions and serve immediately.
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