Creamy burrata, spooned over with warm Calabrian chili tomatoes, finished with good olive oil and served with toasted bread.

It’s simple—but when done right, it’s the kind of dish people hover around.

For the chili tomatoes:

• 2 cups cherry or heirloom tomatoes, halved
• 1–2 tbsp Calabrian chili (plus a little of the oil)
• 2 tbsp olive oil
• 1 garlic clove, finely minced
• 1 tbsp red wine vinegar
• Pinch of salt + cracked black pepper
• Fresh basil, torn

For serving:

• 2 balls fresh burrata
• Rustic bread (ciabatta or sourdough), sliced
• Olive oil + flaky salt
• Optional: drizzle of hot honey or balsamic glaze

Instructions

1. Warm the tomatoes
In a skillet over medium heat, add olive oil and garlic.
Add tomatoes, Calabrian chili, salt, and pepper.

Let them blister and soften for 5–7 minutes.
Finish with red wine vinegar and fresh basil. Remove from heat.

2. Toast the bread
Brush slices with olive oil, sprinkle with salt, and toast at 375°F until golden and crisp.

3. Assemble
Place burrata on a serving plate.
Spoon the warm chili tomatoes over and around it.

Finish with:

• A generous drizzle of olive oil
• Flaky salt (Maldon)
• Optional: hot honey for a sweet + spicy finish

Serve immediately with toasted bread.