Tomato and Ricotta Crostini
Easy
Melted Scamorza
This isn’t a formal recipe, just a delicious way to serve firm cheese in a more elegant style! Allow a slice or two of cheese per serving.
Ingredients
- 2 balls scamorza, one plain, one smoked
- Red wine vinegar
- Fresh thyme leaves
- Salt and pepper to taste
- Crusty baguettes
- Ingredients
Directions
- 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.
This recipe was featured on Season 20 - Episode 2010.
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Comments
Ginger
Hi, I enjoy your cooking show. You have a good website that is user friendly and a lot of interesting recipes. I am a little disapointed that the recipes do not have the regions of Italy that they are from because I am particularily interested in finding recipes from Reggio de Calabria where my grandfather is from. I have been told that my grand-mother
was from the San Georgio valley so I would also be interested in recipes from that region.
I recently enjoyed your show about polenta. My daughter just found out she is glutin intolerant so the polenta lasagna will be a nice alternative to the lasagna that we are use to making. Keep up the good job.
Ginger