📝 About This Recipe
Transport your senses to a rustic Italian trattoria with this bubbling, golden-brown Scamorza Melted Dip. This dish centers on the unique, semi-firm texture of smoked Scamorza cheese, which melts into a luxurious, stretchy consistency without losing its distinct character. Enhanced with toasted walnuts, honey, and fresh herbs, it offers a sophisticated balance of smoky, salty, and sweet notes that make it an unforgettable centerpiece for any gathering.
🥗 Ingredients
The Cheese Base
- 12 ounces Smoked Scamorza Cheese (rind removed and sliced into 1/2-inch thick rounds)
- 4 ounces Fresh Mozzarella (torn into small pieces to add extra stretch)
- 1 tablespoon Unsalted Butter (to grease the skillet)
Aromatics and Toppings
- 2 tablespoons Extra Virgin Olive Oil (high quality for finishing)
- 2 cloves Garlic (very thinly sliced)
- 1/4 cup Walnut Halves (roughly chopped)
- 1 sprig Fresh Rosemary (leaves removed and finely minced)
- 1/2 teaspoon Red Pepper Flakes (for a subtle heat)
- 1 tablespoon Wildflower Honey (for drizzling)
For Serving
- 1 loaf Ciabatta Bread (sliced and toasted)
- 4 slices Prosciutto di Parma (optional, for wrapping around breadsticks)
- 1 cup Fresh Figs or Grapes (to provide a fresh contrast)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the upper third of the oven to ensure a golden, bubbly top.
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2
Prepare a 6-inch or 8-inch seasoned cast-iron skillet by rubbing the bottom and sides with the tablespoon of unsalted butter.
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3
Arrange the sliced Scamorza rounds in the skillet, overlapping them slightly in a circular pattern to cover the base.
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4
Distribute the torn fresh mozzarella pieces into any gaps between the Scamorza rounds to ensure a cohesive melt.
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5
In a small bowl, toss the sliced garlic, chopped walnuts, and minced rosemary with 1 tablespoon of olive oil.
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6
Scatter the garlic and walnut mixture evenly over the top of the cheese.
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7
Sprinkle the red pepper flakes across the surface for a hint of warmth.
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8
Place the skillet in the oven and bake for 8-10 minutes, or until the cheese is completely melted and starting to bubble at the edges.
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9
Switch the oven to 'Broil' for the final 1-2 minutes. Watch closely! You want the cheese to develop charred, golden-brown spots without burning.
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10
Carefully remove the hot skillet from the oven using a heavy-duty oven mitt.
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11
Immediately drizzle the remaining tablespoon of olive oil and the wildflower honey over the bubbling cheese.
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12
Let the dip rest for 2 minutes before serving; this allows the cheese to set slightly so it clings better to your bread.
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13
Serve immediately while the skillet is still sizzling, accompanied by toasted ciabatta and fresh fruit.
💡 Chef's Tips
Always use Smoked Scamorza (Scamorza Affumicata) for the most authentic flavor profile. If you cannot find Scamorza, a firm Provolone is the best substitute, though it lacks the signature smokiness. Avoid using pre-shredded cheese; the cellulose coatings prevent the smooth, gooey melt required for a dip. Ensure your walnuts are fresh; old walnuts can taste bitter when toasted in the oven. If the cheese begins to harden as you eat, simply pop the skillet back into the oven for 2-3 minutes to re-melt.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Greco di Tufo or a Pinot Grigio to cut through the richness. Serve alongside a platter of salty cornichons and pickled red onions for a bright flavor contrast. Wrap toasted breadsticks in thin ribbons of Prosciutto di Parma for the ultimate dipping vessel. Offer a side of sliced Granny Smith apples; the tartness pairs beautifully with the smoky cheese and honey. A chilled Italian Lager or a dry Amber Ale also makes for a fantastic beverage pairing.