Allow a slice or two of cheese per serving.
- 2 balls scamorza, plain or smoked
- Red wine vinegar
- Fresh thyme leaves
- Salt and pepper to taste
- Crusty baguettes
- 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. Flip the rounds to brown both sides.
- Transfer the rounds to a platter; sprinkle them with the wine vinegar and thyme leaves. Add salt and pepper to taste.
This recipe was featured on Season 23 - Episode 2321.
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