Stracciatella Recipe
Toasted Bread, Medley Tomato, Stracciatella Cheese & Pesto
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Ingredients
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Toasted Bread
Medley Tomato
Stracciatella Cheese & Finish
Method
Toasted Bread
- 1
- 2
- 3
Rub with Garlic & Season
While bread is still warm, rub the cut side of the halved garlic clove over the toasted surface to impart subtle garlic aroma. Sprinkle each slice with a light pinch of the 1 tsp sea salt and divide the 1/2 tsp black pepper evenly across slices.
Medley Tomato
- 4
Combine Tomatoes & Aromatics
In a medium bowl combine 2 cups halved cherry tomatoes, 1 cup diced plum/salad tomato, and 2 tbsp finely diced red onion.
- 5
Dress & Season
Add 1 tbsp extra-virgin olive oil, 1 tsp red wine vinegar, 3/4 tsp sea salt, and 1/2 tsp freshly ground black pepper. Toss gently to coat so tomatoes remain intact.
- 6
Add Basil & Rest
Fold in 1/2 cup chiffonade basil. Let mixture sit at room temperature for 10 minutes to allow flavors to meld and any tomato juices to loosen — this will keep the pintxos juicy without soaking the bread immediately.
Stracciatella Cheese & Finish
- 7
Assemble Pintxos
Divide the toasted, garlic-rubbed bread slices among a platter. Spoon a generous heaping tablespoon (about 2–3 tbs) of stracciatella cheese onto each slice, leaving a small border so cheese doesn't run over the edges.
- 8
Top with Tomato Medley
Using a slotted spoon (to minimize excess liquid), top the stracciatella on each slice with 2–3 tablespoons of the tomato medley. Press lightly so toppings adhere to the cheese.
- 9
Add Pesto & Garnish
Dot or drizzle roughly 1/2 tbs pesto over each pintxo (total about 3 tbs). Finish with a light sprinkle of lemon zest, a pinch of flaky sea salt (divide the 1/2 tsp among slices), and a crack of the remaining 1/4 tsp freshly ground black pepper. Garnish with microgreens or small basil leaves if using.
- 10
Serve
Serve immediately while bread is still slightly warm and crisp. If preparing ahead, keep tomato mixture chilled and toast bread just before assembling to preserve texture.