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
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.
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.
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.
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.
Serve and enjoy! Best served fresh while the bread is still warm and crispy.