Scamorza Al Forno (gf Option) Recipe

Name: Basilico | Ristorante Italianos Scamorza Al Forno (GF Option) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 piece scamorza cheese (whole ball) or two small balls; 2 tbs truffle paste (vegetarian) OR thinly sliced prosciutto; 1 tsp fresh rosemary (needles only); 1 tbs extra-virgin olive oil; 1 tsp freshly ground black pepper; 0 to taste sea salt (to taste); 10 slices baguette or GF baguette, sliced 1/2" (12 mm) thick; 1 clove garlic clove (halved); 2 tsp extra-virgin olive oil (for brushing); 1 tsp finely chopped flat-leaf parsley; 1 tsp finely grated lemon zest

Inspired by Basilico | Ristorante Italiano

Time35m

Serves3

Scamorza cheese, baked in a dish until melty, and topped with your choice of truffle paste (vegetarian) or rosemary and prosciutto. Served with crostini.

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Ingredients

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Cheese & Toppings

1 piece scamorza cheese (whole ball) or two small balls

2 tbs truffle paste (vegetarian) OR thinly sliced prosciutto

1 tsp fresh rosemary (needles only)

1 tbs extra-virgin olive oil

1 tsp freshly ground black pepper

0 to taste sea salt (to taste)

Crostini (for serving)

10 slices baguette or GF baguette, sliced 1/2" (12 mm) thick

1 clove garlic clove (halved)

2 tsp extra-virgin olive oil (for brushing)

Optional garnish

1 tsp finely chopped flat-leaf parsley

1 tsp finely grated lemon zest

Method

Prep & Oven

Preheat

Preheat the oven to 200°C / 400°F (conventional). Position a rack in the middle of the oven.

Choose a shallow ovenproof dish (an oval gratin or small cast-iron skillet about 6–8 inches / 15–20 cm). Brush the bottom lightly with 1 teaspoon olive oil to prevent sticking.

If the scamorza is whole with rind, you may score the top lightly in a crisscross pattern to encourage even melting. Place the whole scamorza in the prepared dish.

Toppings & Seasoning

Truffle paste option (vegetarian)

If using truffle paste: warm 2 tablespoons truffle paste by stirring it with 1 teaspoon olive oil until slightly loose (no heat needed). Spoon the truffle paste evenly over the top of the scamorza, leaving some of the sides exposed so the cheese can ooze. Lightly grind ½ teaspoon black pepper over the top and finish with a tiny pinch of sea salt if desired.

Rosemary & prosciutto option

If using prosciutto & rosemary: scatter the rosemary needles over the top of the scamorza and drizzle 1 teaspoon olive oil. Drape 2 tablespoons (about 2–3 thin slices torn into pieces) of prosciutto over the cheese so it crisps at the edges as it bakes. Finish with ½ teaspoon black pepper and a light pinch of sea salt only if prosciutto is not very salty.

Bake

Place the dish on a baking sheet (to catch any drips) and put it in the preheated oven. Bake until the scamorza is melted and bubbling with a lightly golden top, 12–18 minutes depending on size and oven. If you want a more browned top, switch to broil/grill for the last 1–2 minutes while watching closely.

Remove from oven and let rest 2 minutes. If using prosciutto, some edges will be crisp; if using truffle, the paste will scent the cheese.

Crostini

While the cheese bakes, arrange baguette slices on a baking sheet. Brush each slice lightly with olive oil (about 2 teaspoons total over the slices). Toast in the oven for 6–8 minutes at 200°C / 400°F, turning once, until golden and crisp. Alternatively, grill or pan-toast them.

Rub the warm toasted crostini with the halved garlic clove to impart a light garlic note.

Finish & Serve

Transfer the baked scamorza to a small trivet or place the baking dish on a tabletop protective pad. Scatter optional chopped parsley and a little lemon zest over the cheese if using to brighten the flavor.

Serve immediately with warm crostini alongside. Tear or spoon molten scamorza onto crostini and enjoy. Estimated portioning: enough for 2–4 people as an appetizer depending on appetite.