Prep time: 20 minutes
Cook time: None
Stracciatella, Spring Citrus
and Pistachio Dip
Silky ribbons of fresh Stracciatella meet vibrant, citrusy zest and pistachios in this bright, beautifully balanced dip–an effortless centrepiece for any gathering.
Ingredients
- 1Pkg (200g) of Bella Casara Stracciatella
- 1 blood orange
- 2 to 3 kumquats
- 2 tbsp pistachios, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- 1demi baguette, sliced and toasted if desired
Instructions
- On a large plate or platter spread the Stracciatella in a thin layer.
- Cut the peel and pith of the orange off by using a paring knife, cutting off the top and
bottom of the orange first. Then slice away the peel and pith, following the fruit’s curve; slice the orange into 6 round slices. - Slice the kumquats into about 4 slices, discarding the ends.
- Arrange orange wheels and kumquats on top of the Stracciatella. Sprinkle with pistachios
and drizzle with olive oil. Season with salt and pepper. - Serve immediately with the baguette.
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