Hot Lemon + Garlic Oil Burrata Cheese (with crispy baguette)

1. Before starting to make the crispy baguette, take the burrata out of the fridge for 30 minutes to warm to room temperature.

To make the crispy baguette:

1. Preheat the oven to 400F. Using a bread knife, slice the baguette into 1-inch thick slices. Brush the baguette slices with olive oil on one side and place in a single layer on a baking sheet. Toast for 10 minutes total, flipping halfway through. Set aside.

To make the burrata cheese:

1. To a low bowl add the ball of burrata cheese and set aside.
2. Mix together the shredded parmesan cheese and chopped walnuts and set aside.
3. To a small pot, heat the olive oil over medium-low heat. Add the minced shallot and garlic and cook 2-3 minutes until softened and fragrant. 
4. To the oil mixture add the lemon zest, chiliflakes, minced onion flakes, lemon juice, big pinch of salt and pepper. Cook for 2 more minutes and then remove from the heat. 
5. Carefully spoon or pour the oil mixture over the burrata.
6. Top with the parmesan cheese and walnuts mixture. Garnish with fresh basil and serve with crispy baguette.