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Creamy burrata topped with crunchy peanut chilli crisp and herbs, served as a sharing dish with flatbreads

Burrata Beauties

Creamy burrata, warm flatbreads and a spoonful of crunchy, aromatic chilli crisp – this is indulgent, vibrant food at its very best. Soft, milky burrata meets nutty peanuts, crispy shallots and chilli heat in a dish that’s all about contrast: cool and creamy, hot and crunchy, rich and lively.

This recipe was inspired by a dish we had at Fallow, then reimagined at home after discovering a brilliant version by Twisted – an awesome team of food creators worth following. It’s now one of my go-to sharing plates for informal entertaining.

Grapefruit Piquante Spritz

Grapefruit Piquante Spritz Offers a brighter, cooling contrast — grapefruit bitterness and gentle chilli warmth lift the dish and the herbs keep it feeling fresh.

You’ll Need

For the Peanut Chilli Crisp

  • 150ml neutral oil (rapeseed, sunflower or groundnut)
  • 2 shallots, finely sliced
  • 2 garlic cloves, finely sliced
  • 2 tbsp roasted peanuts, roughly chopped
  • 2 tbsp chilli flakes
  • 1 dessert spoon toasted white or black sesame seeds
  • 1 tbsp soy sauce
  • 1 dessert spoon rice vinegar
  • 1 tsp palm sugar (or soft brown sugar)
  • 1 tsp crushed Sichuan pepper (or black pepper)

To Serve

  • 1–2 large burrata
  • Fresh herbs (coriander or Thai basil work beautifully)
  • Warm flatbreads

Making & Pairing

  1. How to Make It

    1. Make the Chilli Crisp

    Heat the oil gently in a small pan over medium-low heat. Add the garlic and shallots and cook slowly, stirring, until golden and crisp (about 5–7 minutes).
    Remove with a slotted spoon and drain on kitchen paper, leaving the infused oil in the pan.

    2. Infuse & Mix

    In a heatproof bowl, combine the peanuts, chilli flakes and sesame seeds.
    Allow the oil to cool slightly, then carefully pour it over the mix – it should fizz and release a deep, nutty aroma.
    Stir in the soy sauce, rice vinegar, sugar and crushed pepper. Taste and adjust – you’re aiming for a balance of spicy, savoury, tangy and rich.

    3. Serve

    Place the burrata on a serving plate and gently score the top.
    Spoon over a generous amount of the warm peanut chilli crisp, scatter over the crispy garlic and shallots, and finish with fresh herbs.
    Serve immediately with warm flatbreads for scooping.

Serve with

A chilled Grapefruit Piquante Spritz 

Bright Fresh, zingy and tingly, this spritz will cut through the richness of this dish.

ENJOY

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