Proscuitto Wrapped Scamorza

Proscuitto Wrapped Scamorza, frisée Salad, Tomato Jam, Toast Points (3).JPG

Pair With

Nº 19



sweet & savory, smoke


1 hour 


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.