Entertaining doesn't get much easier than this decadent appetiser by Matthew Evans. Scamorza is a smoked mozzarella-like cheese that is available from good food stores. You can use other types of smoked cheese, but scarmoza is far milder than cheddar, for example. Alternatively, substitute a ball of mozzarella and 50 g smoked cheddar. Serve with warm yoghurt flatbreads and a cold beer.




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250 g scamorza
extra-virgin olive oil, to serve (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 220°C. Place scamorza in a small cast iron, terracotta or other ovenproof dish and bake for about 10 minutes or until the cheese has melted. Remove from the oven and drizzle with a little olive oil, if using. Serve warm with yoghurt flatbread.

As seen in Feast Magazine, Issue 12, pg36.

Photography by Alan Benson