Grilled Sourdough with Cherry Tomatoes and Stracciatella
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Grilled Sourdough with Cherry Tomatoes and Stracciatella

Serving Size:
3 people
Time:
30 min
Difficulty:
1/5

Ingredients

  • Sourdough bread, sliced (I used one slice per serving)
  • Garlic-infused olive oil
  • 1 cup (150 g) cherry tomatoes, halved
  • Fresh parsley, chopped
  • Flaky salt and pepper, to taste
  • 1–2 tablespoons olive oil (for the tomatoes)
  • Juice of ½ lemon
  • 1 ball fresh mozzarella
  • ½ dl (¼ cup) heavy cream
  • Extra olive oil, for topping
  • Extra parsley, for topping

Directions

  1. Prepare the Bread:
    Brush the sourdough slices with garlic-infused olive oil on both sides. Grill them in a hot pan or grill until golden and slightly charred.
  2. Tomato Salad:
    In a bowl, toss the halved cherry tomatoes with chopped parsley, salt, pepper, a drizzle of olive oil, and a squeeze of lemon juice. Let them sit for a few minutes to get juicy and flavorful.
  3. Make the Stracciatella:
    In another bowl, mash the mozzarella ball with a fork until it breaks apart. Add the heavy cream and a pinch of salt, and mix gently. Finish with a little olive oil and some chopped parsley for extra flavor.
  4. Assemble:
    Spread a generous spoonful of stracciatella onto each slice of grilled bread. Top with the juicy cherry tomato mixture. Drizzle with a little more olive oil if you’re feeling fancy.
  5. Serve and enjoy!
    Best served fresh while the bread is still warm and crispy.