Appetizer

Stracciatella with Marinated Sungolds

August 26, 2026

This dish is proof that a little attention to detail can go a long way. The star is the Sungolds, a variety of cherry tomatoes known for its sweetness and sunny yellowish-orange hue. Here they’re drenched in a shallot marinade and perfectly paired with stracciatella cheese, a magical combination of mozzarella curds mixed with fresh cream. It’s famously found in the center of burrata cheese, but also can exist solo as it does here. Naturally we need some crusty bread to sop up all of that goodness, and that my friends is the perfect appetizer.

If you can’t find stracciatella at the store, or you’d rather overachieve, you can make your own.

Stracciatella with Marinated Sungolds

yields :Serves 4 to 6

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Ingredients

2 cups Sungold tomatoes, or any cherry tomatoes, halved
1⁄2 small shallot, peeled and finely chopped
1⁄3 cup extra- virgin olive oil, plus more for toasting
1 teaspoon freshly ground pink or black pepper
8 ounces stracciatella cheese, store-bought or homemade (recipe follows)
Sourdough bread, or any crusty loaf, cut into 1⁄2- inch slices
Flaky salt

For Homemade Straciatella

8 ounces fresh mozzarella or buffalo mozzarella cheese
1/2 cup heavy cream
Kosher salt

Instructions

Preheat the oven to 400°F.
MARINATE THE TOMATOES: In a medium bowl, toss together the Sungolds and shallots with the olive oil, 2 teaspoons flaky salt, and freshly ground peppercorns. Let the mixture marinate in the fridge, covered, for at least an hour or up to 24 hours.
PREP THE STRACCIATELLA: Put the stracciatella in a fine- mesh sieve and allow it to drain for a minute or two. This will remove excess moisture, making it less runny on the plate and easier, i.e. less messy, to serve and eat.
TOAST THE BREAD: Arrange the bread in a single layer on a sheet pan and drizzle both sides with olive oil. Bake, turning once, until golden brown, about 5 minutes per side.
SERVE: Spoon the stracciatella and tomatoes into a shallow bowl or rimmed serving plate and drizzle with the remaining marinade and a sprinkle of flaky salt. Serve with the toasted bread.

For the Straciatella

In a small bowl, tear the mozzarella into 1- inch pieces. Stir in the heavy cream and a pinch of salt. Let the mixture sit for at least 4 hours or overnight in the refrigerator. Adjust the consistency by straining off any excess liquid before serving.