Recipe for: Grilled oscypek with raspberry sauce and toasted sunflower seeds - photo 1
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Recipe for: Grilled oscypek with raspberry sauce and toasted sunflower seeds

Main dishes Grilling 30 min Easy 0 views ~69.11 PLN * - (0)
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Description

A summer, quick suggestion for a main dish combining traditional Polish oscypek cheese with an aromatic sauce made from fresh raspberries and crunchy roasted sunflower seeds. The contrast of the smoky cheese with the sweet-tart sauce and the texture of the seeds makes the dish impressive and easy to prepare. It pairs wonderfully with lightly seasoned arugula, fresh cherry tomatoes, or whole grain bread. Perfect for grilling, summer gatherings, and a quick lunch.

Ingredients Used

Ingredients (12)

Servings:
4
  • Oscypek 4 pcs (~400 g)
  • Raspberry 200 g
  • Sugar 50 g
  • Water 50 ml
  • Lemon 0.8 pcs (~60 g)
  • Sunflower seeds 60 g
  • Rapeseed oil 30 g
  • Arugula 100 g
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Honey 30 ml
  • Mint 30 g
💰 Estimated dish cost: ~69.11 PLN (17.28 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Raspberry sauce

1

Place the raspberries in a medium pot with a capacity of about 1 liter. Add sugar and 30 ml of water. Set over low heat. Stir with a wooden spoon every 30 seconds to prevent the fruit from burning. When the raspberries start to break down (after about 4-6 minutes), gently mash them with a potato masher or the end of a spoon, creating a thick puree.

Ingredients: Raspberry, Sugar, Water
Use a pot with a thick bottom (preferably 18 cm) to distribute heat evenly. Do not cook on high heat — the sauce should simmer, not boil vigorously.
2

After cooking the raspberries, remove the pot from the heat. Strain the sauce through a fine sieve into a bowl, using a spoon to separate the seeds. Add the juice squeezed from half a lemon (about 30 g) to the strained sauce and optionally a tablespoon of honey if you prefer a milder taste. If the sauce is too thick, add the remaining 20 ml of water and mix.

Ingredients: Lemon, Honey, Water
For squeezing lemon juice, use a seed strainer or a manual juicer. If you don't want to use a strainer, use a blender and strain for smoothness.

Roasted sunflower seeds

3

Heat a large dry non-stick skillet over medium heat. Add the sunflower seeds and spread them evenly across the surface. Toast for 4-6 minutes, stirring constantly with a wooden spoon, until the seeds turn golden and start to emit a nutty aroma. Transfer to a plate to stop them from browning from residual heat.

Ingredients: sunflower seeds
Use a flat pan with a diameter of 24-28 cm. Do not add oil — the seeds should be toasted dry. If they crack or turn black, it means they are overheated.

Salad

4

In a bowl, mix the arugula with a tablespoon of rapeseed oil (15 g) and a pinch of salt (1 pinch). Just before serving, lightly drizzle the arugula with a second tablespoon of oil to prevent the leaves from wilting.

Ingredients: Arugula, Rapeseed oil, Salt
Use a large salad bowl or mixing bowl to combine the leaves. Toss with your hands or tongs to avoid tearing the leaves.

Grilling

5

Cut the oscypek into diagonal slices about 1.5 cm thick (if you have a small oscypek, you can make 4 slices from each half). Brush both sides of the slices with a thin layer of rapeseed oil using a brush or spoon. Preheat the grill (or grill pan) to medium-high heat: the grill should be hot but not smoking. Place the slices on the grill and grill for 1.5-2 minutes on each side — golden stripes should appear and the cheese should soften slightly, but not melt completely.

Ingredients: Oscypek, Rapeseed oil
Use a silicone brush to apply oil and a spatula to turn. If you're using a charcoal grill, work over medium heat. Oscypek heats up quickly — watch it closely, as it can melt.

Assembly

6

On a plate, arrange a portion of arugula (about 25 g per person), next to it place 2-3 slices of grilled oscypek. Drizzle 1-2 tablespoons of raspberry sauce (about 30 g of sauce per slice) over each slice. Sprinkle everything with toasted sunflower seeds (about 15 g per portion). Additionally, lightly season with freshly ground pepper and, if needed, a pinch of salt on the arugula.

Ingredients: Arugula, Oscypek, sunflower seeds, Black pepper, mint
Use a tablespoon to apply the sauce to control the amount. Additionally, you can add mint leaves as a decoration and for freshness.

Additional note

7

If you are preparing a portion for a larger number of people, the raspberry sauce can be made in advance and stored in the refrigerator in an airtight container for up to 24 hours. Before serving, gently heat it.

Ingredients: Raspberry
Do not cover the grilled oscypek – covering will cause the cheese to melt instead of browning nicely.

Fun Fact

💡

Oscypek is a smoked cheese originating from highlander traditions. Its strong, smoky aroma perfectly contrasts with fruity sauces — this combination merges folklore with summer flavors.

Best for

grill letnie spotkanie szybki obiad

Tips

🍽️ Serving

Serve immediately after grilling, when the oscypek is warm and slightly soft. It's best to add the raspberry sauce just before serving to prevent the slices from becoming soggy. Season the arugula with freshly ground pepper and serve with a slice of whole grain bread or grilled baguette.

🥡 Storage

Store raspberry sauce in a closed container in the refrigerator for up to 24 hours. Do not store grilled oscypek at room temperature for longer than 2 hours; if it remains, chill it and gently reheat it in a pan before serving again.

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