Bruschetta with Vine Ripened Tomatoes and Scamorza

Description

INGREDIENTS 8-10 slices Scamorza AffumicataOlive oil1 whole Red Onion3 ripe TomatoesBalsamic vinegarGrilled or Toasted thick white bread METHOD Take a pan, cast iron if you have one, and add a splash of olive oil to the base. Line the base …

INGREDIENTS

8-10 slices Scamorza Affumicata
Olive oil
1 whole Red Onion
3 ripe Tomatoes
Balsamic vinegar
Grilled or Toasted thick white bread

METHOD

Take a pan, cast iron if you have one, and add a splash of olive oil to the base.

Line the base of the pan with the sliced red onions.
On top of that, place a layer of sliced tomatoes, a quick, light splash of balsamic vinegar, about one tablespoon.

Then the top layer of Scamorza Affumicata.

Heat slowly over a low heat until the onions have cooked and the tomatoes have softened. At this point the cheese will start to melt.

You may grill it at this point: purely for the colour, then serve atop the bruschetta.