Peaches + Burrata + Fly By Jing Chili Crisp

Want a mid-summer snack that's different and delicious? We're pairing juicy peaches with a drizzle of honey and Fly by Jing’s famous Sichuan Chili Crisp, spooned over burrata and piled onto garlic-rubbed, grilled bread—it’s sweet, spicy, creamy, crispy, and utterly irresistible.

There are many brands of chili crisp on the market now, and we've tried A LOT of them. Lao Gan Ma is widely available, and it's what we use for everyday sauces and stir-fries, but when we're adding a drizzle of chili crisp somewhere special (like this dish), we reach for Fly by Jing's. The flavor profile is significantly more complex, it's full of great all-natural, umami-laden ingredients, and really is worth seeking out.

Peaches with Burrata & Chili Crisp

2 tbsp honey
2 tbsp Fly by Jing Chili Crisp
big pinch salt
2-3 peaches, cut into slices and chunks
pinch sugar
3/4 baguette, cut on the bias 3/4-inch thick
olive oil for brushing
1 clove garlic, cut in half
250g buratta
handful small basil leaves (Thai basil is ideal)

Combine honey and chili crisp in a bowl and season with salt to taste.
Toss peaches with a pinch of sugar (this just helps get their juices running) and let stand for 10 min or until they are juicy.
Heat a grill or broiler on high heat.
Brush both sides of baguette slices lightly with olive oil, grill or broil for 30 sec-1 min a side or until bread is golden and crisp and lightly charred at the edges.
Rub cut garlic clove lightly over one side of each toast.
Tear buratta into pieces on a serving plate. Top with peaches and any juices, drizzle with honey mixture and sprinkle with basil. Serve with spoons to scoop and pile mixture onto toasts.
Serves 4-6 as a appetizer

Header image photography by Dan Robb, props by Genevieve Wiseman