Crostini con La Scamorza

Scamorza Crostini


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

An often underrated cheese, scamorza is made by allowing mozzarella to dry out so that it forms a thin rind on the outside. It is sometimes smoked, giving it a light brown skin and slightly woody flavour, which becomes more pronounced when it melts in the oven or under the grill.


  • 45 ml/3 tbsp extra virgin olive oil, plus extra for greasing
  • 4 slices slightly stale white bread
  • 45 ml/3 tbsp milk
  • 2 scamorza, thinly sliced
  • sea salt and ground black pepper


  1. Preheat the oven to 180°C/350°F/Gas 4. Grease a shallow baking tray with oil.

  2. Lay the slices of bread on the baking tray. Drizzle the bread with enough of the milk to moisten it.

  3. Cover the bread with the sliced scamorza and sprinkle with the oil. Season generously.

  4. Bake for 10 minutes, until the bread is crisp and the cheese is melted and bubbling. Serve immediately.


Try adding some chopped anchovy fillets, or topping with prosciutto crudo.