Scamorza is a pulled curd cheese, traditionally made from 100% fresh cow milk.
200g (6oz.) scamorza (aged mozzarella) two sprigs of thyme, leaves stripped 1 day-old ciabatta or small sourdough loaf 1 garlic clove, peeled 2-3 tbsp. olive oil For the rocket salad: 2 tbsp. pine nuts 2 tbsp. pumpkin seeds 250g (2 cups) rocket leaves salt a drizzle of honey 2 tbsp. olive oil ½ lemon
Preheat the oven to 220C/425F/gas 7. Toast the pine nuts and pumpkin seeds in a dry frying pan until golden. Prepare two individual ovenproof dishes. Slice the scamorza thickly and divide between the dishes, sprinkle the thyme leaves over the cheese.
Slice the bread and brush each slice with olive oil. Rub the garlic over each slice and place them on a baking tray. Transfer to the top rack in the oven while you place the dishes with scamorza on a lower one. Bake for 10 minutes, or until the bruschettas are toasted and the scamorza bubbling and coloured.
In the meantime sprinkle a pinch of salt over the rocket, drizzle with honey and oil and squeeze half the lemon over it. Toss the leaves in the dressing using your hands. Sprinkle with half the toasted seeds.
Remove the bruschetta and the scamorza from the oven, sprinkle some toasted seeds over the cheese and serve immediately.
Suitable for appetizers and parties, this dish combines the delicious freshness of the mozzarella with the fun of the melting cheese. Kids go crazy for these fried mozzarella balls
Best if paired with non-alcoholic drinks or an IPA beer.