Recipe for: Grilled oscypek with basil pesto and fresh strawberry - photo 1
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Recipe for: Grilled oscypek with basil pesto and fresh strawberry

Spicy Christmas Appetizers Appetizers 40 min Medium 0 views ~60.64 PLN * - (0)
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Description

A light, summer appetizer that combines the mountain, smoky flavor of oscypek cheese with the green, herbal aroma of basil pesto and the juicy freshness of strawberries. This combination of contrasts: the salty, slightly smoky note of the cheese, the intense herbal freshness of the pesto, and the natural sweetness of the strawberries creates a harmonious composition, perfect for a summer gathering or an elegant dinner. Serve on arugula as a contrasting, slightly peppery base, with thin slices of whole grain bread or toast. This dish works wonderfully as an appetizer on the Christmas Eve table in a modern version — green herbs and forest fruits will add a festive freshness. Visual appeal: the intense green of the pesto, golden grill marks on the cheese, and red dots of strawberries — the dish catches the eye and promises an explosion of flavors.

Ingredients Used

Ingredients (11)

Servings:
4
  • Oscypek 4 pcs (~400 g)
  • Strawberry 300 g
  • Garlic 2 clove (~10 g)
  • Olive oil 60 ml
  • Lemon juice 15 ml
  • 🌿 Spices
  • Basil 30 g
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Pine nut 30 g
  • Arugula 100 g
  • Honey 15 ml
💰 Estimated dish cost: ~60.64 PLN (15.16 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Pesto

1

Prepare the pesto base: wash the basil leaves under cold water and gently dry them with a paper towel or salad spinner. Tear off the larger stems, leaving only the soft leaves and delicate stems. The less water in the leaves, the brighter the flavor of the pesto.

Ingredients: Basil
Use a strainer and paper towel or salad spinner. Excess water will make the pesto less aromatic and may cause it to separate during blending.
2

In a blender or food processor, place the basil leaves, halved garlic cloves (peeled), pine nuts (if using), and 2 pinches of salt. Pulse briefly for 20–30 seconds until the ingredients start to combine but are still slightly coarse.

Ingredients: Basil, Garlic, pine nut, Salt
Use a food processor or a blender; if you don't have one, finely chop the ingredients with a knife and grind them in a mortar. Pulsing prevents overheating and loss of color.
3

While mixing, slowly pour in the olive oil (60 g = 4 tablespoons) and add the lemon juice (15 g = 1 tablespoon). Blend for another 15–30 seconds until you achieve a smooth, but not completely silky consistency. Taste and season with pepper and possibly an extra pinch of salt.

Ingredients: Olive oil, Lemon juice, Black pepper, Salt
If the pesto is too thick, add 1 tablespoon of olive oil at a time. If you don't want nuts, increase the amount of basil or add a piece of Parmesan (but this will change the flavor profile).

Grilling

4

Prepare oscypek: cut the cheese into slices about 12–15 mm thick. Press down with your hand to ensure the slices are even and stable. If the oscypek has a skin that is too thick, you can lightly scrape it off with a knife.

Ingredients: Oscypek
Use a sharp knife and a cutting board. Even slices grill evenly and do not fall apart.
5

Preheat the grill, grill pan, or cast iron skillet to medium-high heat (about 200°C; if you don't have a thermometer, heat for 5–7 minutes over medium heat). Lightly grease the surface with oil (you can use a brush with a little oil).

Ingredients: Olive oil
For grilling, a pan with a large surface area (e.g., 26–28 cm) is best. If you are using a charcoal grill, wait until the embers are even and there are no flames.
6

Place the slices of oscypek on a well-heated grill or skillet. Grill for 1.5–2 minutes on the first side until golden stripes appear and the texture is slightly soft. Carefully flip with a spatula and grill for another 1–1.5 minutes. The cheese should soften and take on color, but not completely melt.

Ingredients: Oscypek, Olive oil
Use a flat spatula to flip. If the slices start to melt excessively, shorten the frying time or lower the heat — the goal is a golden crust and a soft center, not melted cheese.

Preparing strawberries

7

Wash the strawberries under cold water, then dry them on a paper towel. Remove the stems and cut the larger fruits in half or into slices. Leave the smaller ones whole or cut them into quarters.

Ingredients: Strawberry
Wash the fruit just before serving to maintain their firmness. It's best to cut strawberries with a sharp ceramic knife or a small chef's knife.

Assembly

8

On a plate, spread a layer of arugula (if using). Place 2-3 slices of grilled oscypek per person on the arugula. On each slice, spoon a tablespoon of basil pesto (about 10-15 g of pesto per slice).

Ingredients: Arugula, Oscypek, Basil, Olive oil
If you are not using arugula, you can use a salad mix. Apply the pesto gently so it does not overpower the entire slice — it should be an aromatic accent.
9

Sprinkle the sliced strawberries on the plate in the spaces between the cheese slices, so that the red accents contrast with the green of the pesto and arugula. If you like, gently drizzle each slice with a bit of honey (about 1/2 teaspoon = 7–8 g per slice) for an extra sweet-salty note.

Ingredients: Strawberry, Honey, pine nut
Additionally, you can add toasted pine nuts in a dry pan for crunch — add them at the end, just before serving.

Serving

10

Season everything with freshly ground pepper and possibly a final pinch of salt. Serve immediately while the cheese is still slightly warm. Serve with thin slices of whole grain bread or toast on the side.

Ingredients: Black pepper, Salt, Honey
Serve immediately — after cooling, oscypek becomes firmer, and the pesto loses some of its aroma. Best consumed within 15–20 minutes of being placed on the plates.

Fun Fact

💡

Oscypek is a traditional highland cheese made mainly from sheep's milk; its production history dates back to the centuries of shepherding in the Tatra Mountains. Grilling oscypek is a modern technique that adds a pleasant texture to the cheese and brings out the aroma of smoke.

Best for

Letnie przyjęcie Grillowy wieczór Wigilijne przyjęcie (nowoczesne przekąski)

Tips

🍽️ Serving

Serve warm, immediately after preparation. It pairs well with whole grain bread, lean cured ham, or a glass of chilled, aromatic white wine (e.g., riesling) or light beer. Arrange the strawberries strategically so that each bite combines the salty cheese with the fruity sweetness.

🥡 Storage

Store pesto in a jar in the refrigerator for up to 48 hours, covered with a thin layer of oil to prevent darkening. Grilled oscypek is best consumed immediately; storing it in the refrigerator will cause it to harden — briefly heat it in a pan before serving again. Freezing the finished dish is not recommended.

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