How did I come across this recipe?! It must have been featured in one of the newsletters I get on the daily, or perhaps I stumbled across it on Instagram. However I found it, I’m just glad I found it – thank you, dear recipe creator. I apologize for posting what is clearly a summer recipe (it stars summer squash, for crying out loud) as we’re fully embedded in the fall season. But you know what? Yellow squash and burrata are welcome in my house all year long.’
The original recipe has you making chili oil. That’s great. I, however, took the easy way out and used storebought stuff. If you do that, basically all you have to do is sauté sliced yellow squash in some olive oil with salt and pepper. Once it’s softened, spread out on a plate, top with torn basil, and then plop a whole ass burrata on top. Drizzle your fave chili crisp over the whole think then cut open that burrata and let it ooze, baby. It’ll all meld together into pure deliciousness.
It’s honestly kind of sinful.
Peaches to Apples 