5:36 am - Thursday, April 2 2020
Home / Food / The Culinary Chase / ciro’s stracciatella bruschetta



ciro’s stracciatella bruschetta

stracciatella bruschettaMr. S and I LOVE cheese and you know you’re a cheese lover when your friend gives you a book on it! Last October I posted about our local Italian cheesemaker, Ciro. His products can be found at two of our local farmers’ markets and other food establishments.  His passion for cheese making is infectious and we’ve eaten every kind he sells!  Ciro’s latest variety is stracciatella (pronounced strahtch-ah- TELL-ah). Stracciatella is the creamy filling of burrata cheese.  It is filled with thick, fresh cream and tiny shreds of stretched curd that spills out when you cut into the cheese. This stretched curd is soft, pillowy and incredibly versatile.  Oh, and I did mention unbelievably delicious?

Serve with fresh bread and extra-virgin olive oil and add grilled figs, or in a salad, as a pizza topping or in a pasta dish.  However you serve it, make sure stracciatella is at room temperature.  Take it out of the fridge half an hour before serving to fully appreciate the flavors.

a fresh loaf of bread
extra-virgin olive oil (break out the good stuff!)
roasted garlic, sliced
roasted tomatoes

Toast slices of bread and drizzle olive oil over.  Add sliced garlic, tomatoes and top with stracciatella.  Season with sea salt and freshly ground black pepper.

The Culinary Chase’s Note:  Try stracciatella with a drizzle of extra-virgin olive oil and top with toasted breadcrumbs.  It’s ridiculously scrumptious.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


You might also like...


olive and anchovy bites

When we invite friends over for dinner, it’s always a new menu.  And after many years of entertaining, this can seem as though there’s nothing new left in the tank!  Which is what it felt like last Thursday.  We had...


green tomato chow chow

After a green Spring and Summer, autumn is a pretty time for me.  The deciduous trees and shrubs shed their leaves by showing off brilliant shades of yellow, orange and red.  I love how everything in life is cyclical starting with the...

Leave a Reply

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