Prep 10 m
1 to 2


    100 gms Stracciatella cheese

    6 coloured candy tomatoes

    1 tbsp olive tapenade (store bought)

    1 tbsp basil pesto (store bought)

    1 tbsp toasted almond flakes

    4 to 5 Kalamata olives

    Salt to taste

    Black pepper to taste

    White balsamic vinegar to drizzle

    Date vinegar to drizzle

    Olive oil to drizzle

    Basil leaves to garnish

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Ingredient Substitution Guide


1. Season the cheese with the salt, black pepper and white balsamic vinegar, then plate.

2. Place the tomatoes and the olives on top of the cheese.

3. Add a few dollops of the tapenade and the basil pesto all over the Stracciatella.

4. Sprinkle the almond flakes all around the plate.

5. Mix the olive oil and the date vinegar then drizzle it on top of the dish.

6. Use basil leaves and olive oil to garnish.

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