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.
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.
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.
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.
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.Print
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.
- 1 bag (approx. 14 oz) of Stracciatella
- 1/4 cup of crushed pistachios
- 1–2 tablespoons Extra Virgin Olive Oil
- Himalayan Pink Sea Salt, to taste
- Optional: Honey, to taste
- French Baguette or Ciabatta
- Slice baguette or ciabatta and brush slices with olive oil.
- Broil the bread slices on low for 3-4 minutes in the oven. Keep an eye on them so they don’t burn!
- Simply transfer stracciatella from the bag to a serving bowl.
- Top with crushed pistachios, a few drizzles of olive oil, and some honey if opting for a sweeter take.
- Sprinkle with pink salt to taste.
- Serve with crostini and a glass of Pinot Grigio.
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