Baked Scamorza and Pear Skewers

Just mention Benedetta Vitali's name in Florence food circles and everyone will agree that her food is terrific. Her new restaurant, Zibibbo, named after a Sicilian grape, serves a mixture of hard-to-find trattoria food as well as creative and personal interpretations of dishes from other parts of Italy. The night my husband and I were there we wanted to try everything on the menu. As we were waiting for our first appetizers to arrive, the server brought us a flute of delicious prosecco and these skewers of smoked, baked scamorza and pears. What a way to start a meal!

2  lightly firm Anjou pears
1/2 pound smoked scamorza cheese
 extra virgin olive oil
 freshly ground {black pepper}
1 to 2 tablespoons dried oregano
Preheat the oven to 500°.

Core, seed, and quarter the pears, then cut them into 1-inch pieces.

Cut the scamorza into 1-inch cubes. Alternate 4 pieces of pear and 4 pieces of cheese on 4 wooden or metal skewers. (If using wooden ones, soak them in water first.)

Place the skewers on a lightly oiled baking sheet. Sprinkle the skewers with pepper and dried oregano, and drizzle with olive oil. Place the pan on the middle rack of the oven and bake until the cheese begins to melt, but before it turns runny or burns, 3 to 5 minutes. Serve at once.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 3 - 5 min

Servings: 4

Recipe By: Biba Caggiano

From:  Biba's Italy
Used with permission of Workman Publishing Company