This simple baked chili oil burrata is the perfect appetizer. A crunchy biscuit filled with buttery burrata cheese and topped with chili oil.
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Surprise! Here’s a bonus chili oil recipe that’s a must-try. I’ve had so much fun withthe Recipes With Chili Oil Series that I can’t help but to squeeze in another one. Today I’m sharing how I make this Baked Chili Oil Burrata. It’s so sinful, especially once it’s right out of the oven!
Burrata is an Italian cheese with a soft but solid outer curd and a milky, buttery filling. Once baked within the biscuit dough, each bite is filled with creamy burrata goodness. And when you spread on the chili oil on top, it’s absolute bliss!
I honestly cannot get enough of it. So delicious!
Notes for Baked Chili Oil Burrata
- Chili oil: I used my own homemade chili oil. A great store bought option that I recommend is the one by Lao Gan Ma.
- Amount of heat: The amount of chili oil used should be up to preference.
- You don’t have to be perfect when you’re covering the burrata with the dough, just try to cover it the best you can.
- There will be liquid once it bakes on the tray from the burrata, that is totally normal.
- Baking time may vary, check the instructions on the canned dough package.
Here are some other snacks that you might enjoy:
- Japanese Egg Sandwich (Tamago Sando)
- Crispy Tuna Pockets
- Crunchy Creamy Crab Croquette
- Salmon Crab Stick Sushi Bake
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Baked Chili Oil Burrata
- 1/2 canned biscuit dough (store bought)
- 4 burrata
- chili oil
- green onion (diced – for garnish)
- Preheat the oven at 350 F.
- Flatten and roll out the biscuit dough wide enough to cover the burrata, making sure the center is a little bit thicker than the edges.
- Take 1 burrata and dry it as much as you can with a paper towel and place in the middle of the dough.
- Take one edge and bring to the center and do the same with another edge and pinch it together. Repeat until the burrata is covered. If there are tears, just pinch the dough together to cover it.
- Now flip it over and place it on a greased pan. Repeat the steps above with the rest. Leave some space in between each biscuit since it expands once it bakes.
- Bake for 10 minutes and take it out, add 1/2 tbsp of the chili oil "paste" on top of each burrata. Bake for another 10-15 minutes.
- Remove from oven and garnish with green onions. Best served immediately. Enjoy!
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