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We had a nice brick oven appetizer in restaurant this weekend. Baked cheese over slices of rustic hearth bread; topped with diced, sauted porcini mushrooms.
The appetizer was served in a terracotta oval dish. It was 2-3 slice of hearth bread (Pane Toscana in this case), topped with slices of smoked scamorza, and a nice dollop of a porcini tapena. They had put it in the oven until the cheese was bubbly and brown, and placed the terracotta oval right on the table. It was called Formaggio al forno.
We shared it, and some other appentizers across multiple families, and everyone like it. We cut pieces off, and served them around.
You could do this with any cheese that melts nicely -- gruyere, munster, raclette, gouda, smoked gouda, etc.
Give it a try.
James
The appetizer was served in a terracotta oval dish. It was 2-3 slice of hearth bread (Pane Toscana in this case), topped with slices of smoked scamorza, and a nice dollop of a porcini tapena. They had put it in the oven until the cheese was bubbly and brown, and placed the terracotta oval right on the table. It was called Formaggio al forno.
We shared it, and some other appentizers across multiple families, and everyone like it. We cut pieces off, and served them around.
You could do this with any cheese that melts nicely -- gruyere, munster, raclette, gouda, smoked gouda, etc.
Give it a try.
James
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