This Calabrian Chili and Burrata Appetizer is going to be the star of all your summer gatherings. This is basically a classic bruschetta but so so much better. We take juicy heirloom cherry tomatoes and toss them with fiery calabrian chilis, zippy red wine vinegar, parsley, garlic, and a few briny capers. We spoon it over creamy burrata and serve with crusty bread.
Preheat oven to 350 degrees.
Add tomatoes, calabrian chilis, calabrian chili oil, red wine vinegar, capers, parsley, garlic, salt, and pepper to a large bowl. Stir to combine. Set aside. Let everything marinate for at least 15 minutes, but preferably an hour or more. You can make this up to one day in advance. Season to taste with salt and pepper. Make and toast the bread while it sits.
Using a sharp bread knife, cut the loaf of bread into 1/2-inch to 1-inch slices. Cut each piece in half vertically. Place on a large rimmed baking sheet. Drizzle with olive oil. You can also use a pastry brush to brush each slice with olive oil. Sprinkle GENEROUSLY with kosher salt and a little bit of freshly cracked black pepper. Bake in the oven until crisp and ever-so-slighly golden brown, about 12-15 minutes. When the bread comes out take the whole garlic clove and rub it on the hot bread to infuse with garlic.
Arrange the burrata in a large shallow serving dish or bowl. Pour the tomato and chili mixture on top. Serve with prepared bread.