Proscuitto Wrapped Scamorza
sweet & savory, smoke
TIME TO EXECUTE
1 Lb. scamorza/smoked mozzarella
20 slices of Proscuitto
1 head of baby frisée (broken down into small pieces)
10 ea. Roma tomatoes (blanched, skin & seeds removed)
1 orange (rind only)
1 cup white balsamic
1 cup light brown sugar
½ sugar (granulated)
4 ½ inch thick slices of Toscana bread
For the Tomato Jam: Rough chop the tomato's, & cook with the orange rind, balsamic, both sugars over low heat until the tomatoes are just breaking down. Season with salt & pepper. Remove from heat & chill.
For the Scamorza: slice into 1/4 inch thick pieces & wrap with Proscuitto. Heat up sauté pan and cook Scamorza till nicely browned on both sides (a little cheese might seep out).
For the Toscana Bread: brush each slice with olive oil & grill marking each piece. Brush with raw garlic & slice each pice in half.
To plate: place Scamorza in middle of plate with toast points above, place tomato jam on bottom & serve.