Stracciatella, Black Garlic and Brioche Crumb
That’s Amore’s stracciatella cheese (made in Melbourne) is a luxuriously textured, fresh delight. This recipe pairing it with Garlicious Grown’s umami rich caramelised black garlic cloves makes a light and delightful flavoursome dip to share with friends. It’s fast and fab.
500g That’s Amore Cheese stracciatella, or try our ‘cheats stracciatella’ recipe (below) using bocconcini and double cream
5-6 Garlicious Grown caramelised black garlic cloves, peeled
2 brioche burger buns, dried in 120C oven for 30 minutes
50g fresh Australian macadamia nuts
optional: 2-3 button mushrooms, washed and finely sliced
Ciabatta bread slices, drizzled in olive oil, grilled in a pan until golden on each side, seasoned
with Murray River salt flakes
Garlicious Grown black garlic powder
1. Break up and pulse the brioche buns in a food processor until fine crumbs form (you should have 1 cup breadcrumbs). Set aside.
2. In a food processor pulse the macadamia nuts until a fine crumb forms. Set aside.
3. In a small serving bowl, add the stracciatella cheese and caramelised black garlic cloves. Stir well to break up the cloves, creating a dark swirl effect.
3. If desired, add button mushroom slices and stir in gently.
4. Top with 1-2 tablespoons of brioche crumbs and 1 table spoon of macadamia crumb. Season with Murray River salt and black garlic powder to taste.
5. Serve with freshly grilled ciabatta bread slices.
300ml fresh double cream
Murray River salt flakes for seasoning
1. Finely slice the bocconcini pieces with an egg slicer, twice, turning at 90 degrees in order to make fine cheese strips.
2. In a small serving bowl, add the sliced bocconcini pieces and the cream, mix well to coat all cheese slices completely.
3. Season to taste