As the scamorza bakes, it melts and caramelizes. This appetizer recipe is made with truffles, but the dish could also be topped with pesto, caramelized onions, or tomato sauce. Serve with toasted bread and a green salad.

Adapted from Wolf Meadow Farm.

1 Wolf Meadow Farm Scamorza, cut in half
Shavings of wild black summer truffles from Molise

1. Preheat oven to 400°F.
2. Place Scamorza halves in 2 oven-safe shallow bowls or casserole dishes small enough to fit the cheese but large enough to allow room for melting.
3. Roast until the cheese is browned, melty, and crispy, about 8 to 10 minutes.
4. Place baking bowls on a plate to avoid burning. Top with shaved truffles and serve.

Makes 2 to 4 servings