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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.


2 balls scamorza, one plain, one 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.  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.



  1. Ginger's avatar


    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.

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