Calabrian Chili and Burrata Appetizer

Tomato & Chili Topping

• 10 oz heirloom cherry tomatoes
• 2 tbsp chopped Calabrian chilis
• 2 tbsp oil from the Calabrian chili jar
• 2 tbsp red wine vinegar
• 1 tbsp capers
• 1/4 cup finely chopped parsley
• 1 large garlic clove, minced
• 1/2 tsp kosher salt
• 1/8 tsp pepper

To Assemble

• 16 oz mini burrata balls (two 8-oz containers, 4 balls each)
• 1 loaf rustic ciabatta
• 1/4 cup olive oil
• 1-2 large garlic cloves, whole

Directions

• Preheat oven to 350F.
• Add the tomatoes, Calabrian chilis, chili oil, red wine vinegar, capers, parsley, garlic, salt and pepper to a large bowl. Stir to combine and let marinate at least 15 minutes, preferably an hour or more (can be made up to a day ahead). Season to taste.
• Cut the ciabatta into 1/2- to 1-inch slices, then cut each in half. Place on a rimmed baking sheet, drizzle or brush with olive oil, and sprinkle generously with kosher salt and a little black pepper. Bake until crisp and lightly golden, about 12-15 minutes. Rub the hot bread with a whole garlic clove to infuse.
• Arrange the burrata in a large shallow serving dish. Spoon the tomato and chili mixture on top. Serve with the toasted bread.

From cookingforkeeps on Instagram; full recipe at Cooking for Keeps.