Stracciatella Toast with Garlic Chips
This Stracciatella Toast Is Everything: Crispy Sourdough, Garlic Chips & a Whole Lot of Flavor
There are a few dishes that become instant classics in my kitchen – and this one might just top the list. It’s simple, elegant, and full of flavor, with a short ingredient list that lets each element shine. This crispy sourdough toast with creamy stracciatella, golden garlic chips, toasted pine nuts, fresh oregano, and a sprinkle of sea salt flakes is, in a word, irresistible.
I’ve made it for weekend brunches, quick lunches, and even served it as a starter for dinner parties. Each time, someone always asks: “Wait, what is this cheese?!” That’s the stracciatella working its magic. If you’ve never had it, you’re in for a treat.
So let’s talk about why this toast is everything – and how you can recreate it at home with ease.
A Love Letter to Toast: When Simple Becomes Special
I know, toast doesn’t sound like a showstopper. But the magic happens when you layer flavors and textures thoughtfully. This stracciatella toast isn’t your average avocado-on-toast situation (though I love that, too). It’s all about contrasts:
- Crispy sourdough, golden and warm from the pan or toaster
- Silky, luxurious stracciatella cheese that melts into the nooks of the bread
- Garlic chips – crisp, golden, and just shy of being bitter, infused with olive oil
- Buttery toasted pine nuts adding crunch and a subtle nuttiness
- Aromatic fresh oregano, to lift the whole bite
- And finishing salt for a hit of briny sparkle
Each element is simple on its own. But together? They sing!
So… What Is Stracciatella Cheese, Anyway?
Before we go any further, let’s clear up the biggest question people ask when they take their first bite.
Stracciatella cheese is a creamy, decadent Italian cheese that’s actually the luscious inside of burrata. Imagine fresh mozzarella shredded and bathed in rich cream – that’s stracciatella. The name comes from the Italian word stracciare, meaning “to shred,” which makes perfect sense once you see its texture.
It’s not the same as stracciatella gelato (yes, the chocolate-studded ice cream) – though that’s also wonderful in a very different way.
You’ll find stracciatella at specialty cheese shops, Italian markets, or upscale grocery stores. And if you see burrata, you can often slice it open and use the inside for a very similar effect.
How to Make Stracciatella at Home (If You Can’t Find It)
Can’t track down stracciatella at your local store? Don’t worry – you can make a version at home with just two ingredients and a little patience.
DIY Stracciatella Hack:
All you need is:
- Fresh mozzarella (preferably mozzarella di bufala or a high-moisture ball)
- Heavy cream
Here’s how to do it:
- Shred the Mozzarella Use your hands to tear the mozzarella into thin, stringy shreds. You want those rustic strands that give stracciatella its name (which literally means “little shreds” in Italian).
- Soak in Cream Place the shreds in a bowl and pour in enough heavy cream to cover them completely.
- Let It Rest Cover the bowl and let it rest in the refrigerator for at least 2–3 hours (or overnight for best results). The cheese will soak up some of the cream, and the mixture will thicken into a beautifully spoonable, creamy texture.
This shortcut version won’t be exactly like the stracciatella from an Italian cheese counter, but it gets wonderfully close—and it’s absolutely delicious on toast.
Where This Toast Came From (AKA My Cheese Girl Era)
The first time I made this toast was on one of those afternoons where I had “nothing to eat” in the fridge, but also… some very good ingredients hiding behind a bag of spinach I kept pretending I’d use.
I had a hunk of sourdough bread, the last few spoonfuls of stracciatella from the weekend, and a few cloves of garlic that were starting to sprout. Pine nuts were lurking in the back of my pantry, and I had a tiny herb garden out back where the oregano was practically taking over.
I toasted the bread in a skillet, fried the garlic slices in olive oil until golden, and spooned on the cheese. A handful of toasted pine nuts, a scattering of oregano, and a pinch of salt – and suddenly, I had a meal that felt designed, not improvised. And I knew I had to share it!
Tips for Toasting Like a Pro
Not all toast is created equal. Here’s how to make sure your base is as perfect as your toppings:
1. Use Good Bread
Sourdough works best here because of its tang and texture. It crisps up beautifully and has enough structure to hold all the toppings without going soggy.
2. Toast in a Pan
You can use a toaster, but I highly recommend brushing the bread with olive oil and toasting it in a skillet until golden on both sides. It brings an extra layer of flavor that ties in with the garlic oil later.
3. Don’t Rush It
A medium heat is key. You want that bread golden and crisp, not burned and dry.
Garlic Chips: The Tiny Upgrade That Changes Everything
Okay, I can’t overstate this: garlic chips are magic. They’re thin slices of garlic quickly fried in olive oil until just golden. The trick? Pulling them out before they go too far. Garlic burns fast, and bitter garlic is not what we’re going for here.
You’ll also keep the oil you fry them in – it becomes infused with garlic and acts as a finishing drizzle over the toast. Waste nothing, flavor everything!
Why Toasted Pine Nuts Deserve a Spotlight
Pine nuts are often tossed into pesto and forgotten, but here they get their moment. Lightly toasting them brings out their buttery, almost sweet flavor. Just toss them in a dry skillet over medium heat for a couple of minutes until golden and fragrant. Watch them closely – they go from toasted to scorched quickly.
Herb Highlight: Fresh Oregano Over Dried
Fresh oregano is bright, bold, and a little peppery. It has a completely different profile than the dried version, which is more muted and slightly musty. Pluck a few leaves off the stem and scatter them over the toast for color and an aromatic hit.
If you can’t find oregano, fresh thyme or even basil will do the trick, but oregano really pulls the whole thing together.
When to Serve This Toast
Honestly? Anytime.
- Brunch: Add a poached egg and a mimosa, and you’ve got a five-star brunch at home.
- Lunch: Pair it with a crisp green salad and call it done.
- Appetizer: Slice the toast into thirds and serve as a starter at your next gathering.
- Dinner for One: Because you deserve delicious things
Ingredient Swaps and Add-Ons
Want to mix things up? Try:
- Add roasted tomatoes for extra juiciness and acidity.
- Swap pine nuts for chopped walnuts if you’re out.
- Use burrata if you can’t find stracciatella.
- Add chili flakes for a touch of heat.
- Layer prosciutto underneath the cheese for an extra savory twist.
Storage and Make-Ahead Tips
This toast is best fresh, no question. But if you’re prepping for a party:
- Garlic chips and pine nuts can be made a day ahead.
- Stracciatella keeps well in the fridge for 3–4 days in its container.
- Toast the bread just before serving for maximum crunch.
Why This Recipe Works
- Contrasting textures: Crispy, creamy, crunchy – check.
- Balanced flavors: Creamy cheese, punchy garlic, fresh herbs, and toasted nuts hit every note.
- Visual appeal: It looks stunning, with minimal effort.
- Quick to make: Under 15 minutes from start to finish.
Final Thoughts
This stracciatella toast has become a go-to in my kitchen – and I hope it becomes one in yours too. It’s proof that simple ingredients, when treated well, can turn into something extraordinary. Whether you’re feeding friends or just yourself, this toast delivers.
If you make it, tag me or share a photo – I love seeing your creations!
Crispy Sourdough Toast with Stracciatella & Garlic Chips
Ingredients
Method
- In a dry skillet over medium heat, toast pine nuts for 2–3 minutes, shaking occasionally, until golden. Remove from heat and set aside.
- In the same skillet, heat olive oil over medium heat. Add sliced garlic and cook for 1–2 minutes until golden brown – watch closely to prevent burning. Remove garlic chips and place on a paper towel. Reserve the garlic-infused oil.
- Brush sourdough slices with a little of the garlic oil and toast in the same pan over medium heat until crisp and golden on both sides.
- Spread stracciatella cheese generously on the toasted bread. Top with garlic chips, toasted pine nuts, and oregano leaves. Drizzle with remaining garlic oil and finish with flaky sea salt.
- Best enjoyed warm, with a crisp salad or just on its own.
