We’re coming slowly but surely coming up on Summer and that means – for me at least – endless variations of Caprese salad. Whether as a classic mozzarella, tomato, basil, and balsamic “salad” or as these glorious Stracciatella and roasted heirloom cherry tomato Caprese toasts, I can’t get enough of this combination. The small herb garden I’ve curated on my balcony is critical in supplying me with the near-daily dose of basil I need. It’s a simple and classic combination that simply never gets old. Try this take using sweet and creamy Stracciatella cheese, juicy roasted cherry tomatoes, fresh Basil, and balsamic glaze on top of toasted artisan bread. Keep the wine pairing equally simple and classic with an Italian Pinot Grigio, served chilled.
Stracciatella Cheese and Roasted Cherry Tomatoes Elevate Classic Caprese Salad
I love, love, love Caprese, which may seem odd given how simple it is. With fresh tomatoes and basil, this seasonal dish is such a highlight for me in the Summer. When I want to make it extra special, I like to use Stracciatella cheese (my regular readers will know I’m obsessed!) and roasted cherry tomatoes. The Stracciatella is extra decadent, sweet, and creamy. Roasted heirloom tomatoes add a bit of warmth to a typically chilled salad and a burst of savory, juicy deliciousness. Add some fresh basil and a drizzle of balsamic glaze and you’re good to go!
If you can’t find Stracciatella cheese (it is a rather elusive one if you don’t have a boutique cheese shop where you live), burrata is an excellent alternative. Stracciatella is, actually, basically just the insides of a ball of a burrata. I buy my Stracciatella cheese from Mere’s Wine & Cheese Shop here in Charlotte, NC – they have so many awesome types of imported cheeses that you can’t find in any other grocery store (as well as amazing charcuterie boards you can enjoy with a glass of wine – or a bottle! – on site).
Got your hands on a bag of Stracciatella? Use the rest of it in this English Pea, Pistachio, Stracciatella Pasta in a White Wine Butter Sauce.
Keep It Simple & Pair Your Caprese Toasts With An Italian Pinot Grigio
In the wine world, there’s a common phrase that is always thrown around. But, it’s one that I like to live by: “If it grows together, it goes together”. The adage tends to hold true and makes for a good fallback trick for finding a perfect wine pairing. In this case, an Italian white is perfect for this Italian dish. I opt for something clean and simple like Pinot Grigio. If you’re looking for a specific bottle recommendation, I tend to reach for the Santa Margherita Pinot Grigio Alto Adige from the Trentino-Alto Adige region of Northern Italy.
Stracciatella Cheese and Roasted Heirloom Cherry Tomato Caprese Toasts
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Artisan bread, sliced
- Stracciatella cheese
- Heirloom cherry tomatoes
- Balsamic glaze
- Olive oil
- Salt & pepper to taste
Instructions
- Toast the bread in a standard toaster, toaster oven, or brush with a light amount of olive oil and broil in the oven until nicely toasted.
- Pre-heat oven to 400°F.
- Lightly coat heirloom cherry tomatoes in olive oil, salt, and pepper. Place in an even layer in a glass baking dish or on a lined sheet pan and roast for 20-30 minutes, or until the tomatoes are looking ready to burst.
- Spoon on a generous amount of Stracciatella cheese.
- Add a few different colored roasted cherry tomatoes on top of the Stracciatella.
- Top with a couple of basil leaves, either whole or shredded.
- Drizzle with balsamic glaze and serve!
- Pair with a chilled Pinot Grigio.
Notes
If you can’t find Stracciatella cheese, Buratta is a great alternative. So is mozzarella.
Sydney is a 29-year old American living between France and Italy. She has a WSET Level 2 certification in wine, along with a degree in environmental engineering and an MBA. She loves exploring local farmer’s markets, haunting her favorite wine bar, and discovering new restaurants.
