Stracciatella with Pistachios, Olive Oil, and Sea Salt

It’s impossible to go wrong with stracciatella cheese, but one particularly delicious way to serve it is topped with crushed pistachios, a drizzle of olive oil and perhaps some ribbons of honey if you’re feeling something a little sweet. Seasoned with pink Himalayan salt, served with toasted crostini, and paired with a classic Pinot Grigio, it’s a crowd-pleaser that feels elevated and unexpected.

stracciatella with pistachios and olive oil


The Dish

I’m a huge fan of stracciatella cheese, and have used it in many recipes like my pasta with spring peas in a white wine sauce. After dining out in Italy last summer and finding it served straight up – literally, Italians will eat this cheese as an appetizer with a spoon. Sometimes with accoutrements like nuts, jams or honey. I have since brought the Italian approach to stracciatella home. Treating the cheese as a blank canvas, I love to experiment with a variety of combinations of nuts and other seasonings – especially when I’m kind of bored with a typical cheese board, it’s fun to bring in stracciatella as a lesson common option.

cheese dish with nuts, honey, and olive oil on crostini

For spring and summer, I always enjoy serving stracciatella with high-quality extra virgin olive oil and pistachios (roasted and salted, ideally). Sprinkled with a little pink sea salt, it’s a delightfully savory, nutty, and bright combination. If I’m yearning for just a bit of sweetness, a drizzle of honey does the trick perfectly. The olive oil and light seasoning don’t overpower the delicate flavor of the cheese, and the pistachios add a satisfying crunch and texture. Viva la Italia and scoop this up with a spoon, or spread some on to a toasted slice of crostini.


The Wine

For a dish with delicate flavors, it’s best to go for a wine that isn’t overly bold. I love to pair this particular dish with an Italian Pinot Grigio. I picked up a truly delightful bottle from the Common Market here in Charlotte. Nothing fancy, just a $12.99 bottle of 2019 Kris Pinot Grigio with flavors of tangerine, pear, almond, and a hint of florals. Actually one of the better and more flavorful Pinot Grigios I’ve had, I was pleased to discover this budget bottle.

Kris

This specific bottle was a slam dunk with the stracciatella. Olive oil and pistachios meld beautifully with the citrus and nutty notes of the wine. This Pinot Grigio has a balanced acidity but a rounder mouthfeel than you might expect – another reason it paired well with the roundness of olive oil and a creamy cheese. If you can manage to find this bottle, definitely grab it. But otherwise experiment with whatever Pinot Grigio you have access to at your local wine shop! Ask the staff for something with cirtus and nut notes and round mouthfeel, and you may find something just as amazing for this pairing.

stracciatella with pinot grigio and crostini
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Stracciatella with Pistachios, Olive Oil, and Himalayan Pink Salt

  • Author: Sydney
  • Prep Time: 2 minutes
  • Cook Time: 4 minutes
  • Total Time: 6 minutes
  • Yield: 46 servings 1x
  • Category: Appetizer
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Creamy stracciatella seasoned with pink sea salt, a drizzle of extra virgin olive oil and crushed pistachios.  Serve with costrini and pair with a Pinot Grigio for a fun take on a cheese appetizer. 


Ingredients

Scale
  • 1 bag (approx. 14 oz) of Stracciatella
  • 1/4 cup of crushed pistachios 
  • 12 tablespoons Extra Virgin Olive Oil
  • Himalayan Pink Sea Salt, to taste
  • Optional: Honey, to taste
  • French Baguette or Ciabatta

Instructions

  1. Slice baguette or ciabatta and brush slices with olive oil. 
  2. Broil the bread slices on low for 3-4 minutes in the oven.  Keep an eye on them so they don’t burn!
  3. Simply transfer stracciatella from the bag to a serving bowl.
  4. Top with crushed pistachios, a few drizzles of olive oil, and some honey if opting for a sweeter take.  
  5. Sprinkle with pink salt to taste.
  6. Serve with crostini and a glass of Pinot Grigio.

Notes

Stracciatella can be difficult to find in the states, so if you must settle – burrata is a great second choice!

Keywords: stracciatella cheese, italian appetizer, pistachio, olive oil, pinot grigio, white wine pairing, cheese board

Follow:

1 Comment

  1. Hannah
    January 5, 2021 / 9:21 am

    Always a crowd-pleaser, especially for those who haven’t had stracciatella before!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

Instagram
1   25
0   21
1   19
0   29
6   39
%d bloggers like this: