Quick stracciatella toasts with charred pineapple, basil, and lime peanut crunch

Name: Quick stracciatella toasts with charred pineapple, basil, and lime peanut crunch
Prep time: 8 min
Cook time: 6 min
Total time: 14 min
Yield: 2
Cuisine: Fusión mediterránea tropical
Ingredients: 4 slices (5.6 oz) Sourdough bread slices; 6.3 oz Stracciatella cheese; 5.6 oz Fresh pineapple; 1 oz Roasted peanuts; 1/3 oz Fresh basil; 1 whole Lime; 2 tsp Honey; 1 tbsp Olive oil; 1/4 tsp Red pepper flakes; 1/3 tsp Sea salt; 1/4 tsp Black pepper

A sweet-savory toast ready in minutes, featuring crisp bread, creamy stracciatella, pan-charred pineapple, fresh basil, and a crunchy lime-peanut finish. Original, vibrant, and perfect for a quick meal.

8 minPrep

6 minCook

14 minTotal

2Servings

Vegetarian

Ingredients

Adjust servings

4 4 slices (160 g) Sourdough bread slices (gruesas)
180 g Stracciatella cheese (at room temperature)
160 g Fresh pineapple (diced small)
30 g Roasted peanuts (chopped gruesos)
10 g Fresh basil (leaves small or rasgadas)
1 1 unit Lime (1 tbsp juice)
10 ml Honey
15 ml Olive oil (divided)
1 g Red pepper flakes (optional)
2 g Sea salt (or to taste)
1 g Black pepper (freshly ground)

Nutrition facts

per serving

465 kcal

Calories

15 g

Protein

37 g

Carbs

28 g

Fat

3 g

Fiber

34 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyPeanuts

Instructions

1
1. Heat a large skillet or griddle over medium-high heat, about 400°F / 200°C surface temperature. Toss the pineapple with 5 ml (1 tsp) olive oil, honey, a pinch of salt, and the red pepper flakes.
2
2. Cook the pineapple in the hot skillet for 3 to 4 minutes, stirring once, until golden and lightly charred. Remove from the heat.
3
3. In a small bowl, combine the chopped peanuts with the lime zest, 5 ml (1 tsp) lime juice, a pinch of salt, and black pepper.
4
4. Toast the bread slices in a toaster or in a skillet over medium heat, around 350°F / 175°C, with the remaining 10 ml (2 tsp) olive oil, for 1 to 2 minutes per side until crisp and golden.
5
5. Spread the stracciatella over the warm toasts. Spoon the charred pineapple on top.
6
6. Add the fresh basil, finish with the lime-peanut mixture, and drizzle with the remaining lime juice. Adjust with salt and black pepper to taste.
7
7. Serve immediately to keep the contrast between the crisp bread, creamy stracciatella, and warm pineapple.

Chef tips

If the pineapple is very juicy, pat it dry lightly before cooking so it caramelizes better. Stracciatella spreads more easily when not too cold.

Substitutions

You can use torn burrata instead of stracciatella, and cashews or almonds instead of peanuts. For a non-spicy version, omit the red pepper flakes.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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