2 balls scamorza, one plain, one smoked
Red wine vinegar
Fresh thyme leaves
Salt and pepper to taste
Slice the cheese into 1/4-inch thick rounds. Heat a dry non-stick skillet over medium heat for 2 minutes. Add several cheese slices with ample space between them. Allow the cheese to melt into small pancake size rounds. Transfer the rounds to a platter; sprinkle them with the wine vinegar and thyme leaves. Add salt and pepper to taste.
These are best eaten with a knife and fork! We serve them with crusty bread slices and Banfi’s Belnero.
Note: This recipe also works well with fresh mozzarella or provolone.
This recipe is featured on show 2010 – Specialty Appetizers.
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