Baked scamorza with cherry tomatoes is a simple and flavorful dish, perfect as a warm appetizer or vegetarian main course, where the sweetness of the cherry tomatoes marries the creaminess of melted scamorza.
Ingredients (for 2–4 people):
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2 scamorza cheeses
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300 g Datterino Tomatoes, natural, Trilly variety
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2–3 tablespoons extra virgin olive oil
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1 clove garlic
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Salt to taste
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Pepper to taste
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Fresh basil (optional)
Preparation:
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Wash the cherry tomatoes and cut them in half.
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In a pan, heat a drizzle of extra virgin olive oil with the garlic clove.
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Add the cherry tomatoes, season with salt and pepper, and cook for about 5 minutes until you get a light and flavorful sauce. Scent with a few basil leaves.
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Remove the garlic and transfer the cherry tomatoes to an ovenproof dish.
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Place the whole or halved scamorza cheeses on top of the cherry tomatoes.
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Bake in a preheated static oven at 180°C for about 10–15 minutes, until the scamorza is soft and slightly melted.
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Serve immediately, finishing with a drizzle of raw oil and a few fresh basil leaves.
Tip: Serve with crusty bread to soak up the cherry tomato sauce and fully enjoy the melted scamorza.