Recipe for: Grilled oscypek with raspberry reduction and toasted nuts - photo 1
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Recipe for: Grilled oscypek with raspberry reduction and toasted nuts

Snacks Regional Cuisine of Poland 60 min Medium 27 views ~100.36 PLN * - (0)
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Description

A summer snack combining highlander oscypek cheese with seasonal raspberries — grilled oscypek with raspberry reduction and toasted nuts is a blend of smoky, slightly salty cheese with a sweet and sour sauce and crunchy nuts. A dish inspired by the regional cuisine of Poland, perfect for summer gatherings, picnics, or as an appetizer on the grill. The raspberry reduction highlights the fruitiness of summer, while the toasted nuts add texture and depth of flavor. Serve with dark bread, arugula or young lettuce, and a drizzle of honey for an extra touch of sweetness.

Ingredients Used

Ingredients (11)

Servings:
4
  • Oscypek 5.6 pcs (~560 g)
  • Raspberry 300 g
  • Sugar 80 g
  • Balsamic vinegar 30 ml
  • Butter 20 g
  • Walnuts 80 g
  • Rapeseed oil 15 g
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Honey 30 ml
  • Mint 30 g
💰 Estimated dish cost: ~100.36 PLN (25.09 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Raspberry sauce

1

Prepare the raspberry reduction: place 300 g of raspberries and 80 g of sugar in a small saucepan with a capacity of 1–1.5 l. Add 30 ml of balsamic vinegar. Set over medium heat and warm, stirring with a wooden spoon, until the sugar dissolves (about 2–3 minutes). Reduce the heat to low and simmer gently for 8–12 minutes, stirring every 30–60 seconds, until the liquid thickens and coats the spoon (the reduction should have a syrup-like consistency).

Ingredients: Raspberry, Sugar, Balsamic vinegar
Use a small saucepan with a thick bottom to avoid burning. Stir regularly to prevent the sugar from caramelizing in spots. If you prefer a smooth sauce, strain it through a fine sieve, pressing with a spoon to separate the seeds.
2

Remove the saucepan from the heat and add 20 g of cold butter. Stir vigorously for 30–60 seconds until the butter melts and the sauce becomes glossy. Taste and season with 1–2 g of salt if needed. Set aside to cool — the sauce should be warm, not hot, for drizzling over oscypek.

Ingredients: Butter, Salt
Add cold butter to create an emulsion; this will ensure the reduction is smooth and shiny. If the sauce is too thick after cooling, add 1 tablespoon of boiled water and mix.

Roasted nuts

3

Heat a dry skillet (preferably cast iron or non-stick) over medium heat. Add 80 g of walnuts in an even layer and toast for 4–6 minutes, shaking the skillet every 30–45 seconds, until the nuts are golden and fragrant. Be careful not to burn them — burning gives a bitter taste. After removing from heat, lightly salt with 1 g of salt and mix.

Ingredients: Salt
Use a wide skillet so the nuts have space. If you have an oven, you can roast at 180°C for 6–8 minutes on a baking sheet lined with parchment paper.

Grilling

4

Prepare the oscypek: dry each oscypek with a paper towel. Lightly brush the outer side with 15 g of rapeseed oil using a kitchen brush — a thin layer will prevent sticking and enhance browning. Preheat the grill (or grill pan) to medium-high heat (about 200–220°C). Place the oscypek on the grill and cook for 2–3 minutes without moving, until clear grill marks appear and the cheese starts to soften. Gently flip with a spatula and grill for another 2–3 minutes. Do not leave the oscypek too long, as it will melt.

Ingredients: Oscypek, Rapeseed oil
The best is a steel spatula or grill spatula. If you are using a charcoal grill, keep the oscypek in the indirect zone, not over direct heat. If the edges start to melt, reduce the temperature and shorten the time.

Assembly and serving

5

Place the grilled oscypek on a warm plate. Use a spoon to spread 1–2 tablespoons (about 20–40 g) of raspberry reduction on each piece and evenly sprinkle with toasted nuts (about 20 g of nuts per serving). If using honey (optional), gently drizzle 7–8 g of honey on each oscypek. Add fresh mint leaves as a decoration and a pinch of freshly ground pepper.

Ingredients: Oscypek, Raspberry, Honey, mint, Black pepper
Arrange the oscypek just before serving so that it is hot, and the sauce is slightly warm. Additionally, you can serve arugula or dark bread to balance the flavors.

Final Tips

6

Check the taste and season with a pinch of salt or an extra drop of balsamic vinegar to the reduction if needed. If you are preparing it in advance, store the sauce in an airtight jar in the fridge for up to 3 days, keep the nuts in a dry place in a closed container. It's best to grill the oscypek just before serving.

Ingredients: Balsamic vinegar, Butter
Do not leave grilled oscypek in a closed container — the steam will cause it to lose the crunch of the nuts and the firmness of the cheese.

Fun Fact

💡

Oscypek is a traditional highland cheese, originally baked from sheep's milk and smoked. Serving it with fruits is a modern twist — in the mountains, cheeses were often paired with honey, and raspberry reduction is a summer variation of this tradition.

Best for

summer barbecue gathering przystawka na przyjęcie piknik

Tips

🍽️ Serving

Serve oscypek hot, on a ceramic plate or serving board. Add dark bread or crackers for a contrast in textures. Arugula will add lightness, and additional honey can be served on the side in a small bowl.

🥡 Storage

Store raspberry reduction in the fridge for up to 3 days in an airtight jar. Roasted nuts are best kept in a dry, airtight container for up to 5 days. Grilled oscypek is best consumed immediately; after reheating in the oven (180°C, 3–4 minutes) it will lose some texture but will still be tasty.

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