Grilled Scamorza

While visiting with friends recently, we heard about grilled Scamorza and it sounded so good. I had never heard of it and was determined to find some and try grilling it. To a non-expert cheese lover, Scamorza is basically a harder, dryer version of mozzarella.  As I began my search for Scamorza, I found that there’s a cheese shop in Houston, Texas that has it and there’s a professional cheesemaker near Dallas that makes it but as far as mail ordering it, I found Alma Gourmet. I ordered Scamorza and a few other things and they were so nice to deal with. They were short on one of the items I had ordered and they were very generous with their offer of substitution. The cheese was sent overnight in a cooler with ice packets. I will definitely order from them again.

Last night we were grilling steak and grilled a few slices of Scamorza.  What would make a better appetizer for Christmas get togethers than this with the red tomatoes and green basil? How festive . . and delicious!

It was so delicious! I can hardly wait to fix it again.

Grilled Scamorza:

Scamorza – one slice is plenty per person as an appetizer
Sun dried tomatoes – I used the dry, sliced ones (versus the ones packed in oil)
Olive oil
Fresh garlic, chopped
Fresh baslic, sliced
Salt and Pepper

Slice the Scamorza a bit thicker than 1/4″.  Once I sliced it, I put it on a saucer with parchment paper between the slices and kept it in the freezer til it was ready to be grilled. It stayed in the freezer maybe 10 minutes.

Pour about 1/4 cup olive oil into a small skillet. Add 2 T. chopped garlic. Saute. Add 3/4 cup sliced sun dried tomatoes and continue cooking just until the tomatoes are warm.  Add salt and pepper to taste. Allow the tomatoes to sit in the garlic/olive oil mixture while the cheese is grilling.

Place the slices on the grill over hot coals. Leave on for just a few seconds, then flip and leave on until the cheese is starting to think about melting. Don’t turn your back on it! Keep a close watch.

Remove from the grill. Serve with the tomato/garlic/olive oil as a topping.  Can be served with crackers but it isn’t like brie in that it can be dipped. A fork is necessary unless you want to cut the cheese into bite size pieces and allow the guests to pick them up with a cocktail toothpick and place on a cracker.