Melted Scamorza with Speck & Blueberries

  • Melted Scamorza with Speck & Blueberries

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  • 20 g unsalted butter
  • 125 g blueberries
  • 1 1/2 Tbls caster sugar
  • 400 g slices scamorza cheese or mozzarella
  • 8 x thin slices italian-style speck or prosciutto
  • 100 g salad greens, to serve


Melt butter in a small frying pan on medium heat. Add blueberries and cook, shaking pan regularly, for 2 mins, until blueberries start to release juices. Reduce heat to low, add sugar and cook for another 4 mins, until blueberries are soft and juices are syrupy.

Preheat a chargrill or barbecue on high. Wrap each slice of cheese in 2 slices of
speck. Cook for 4 mins each side, until speck is golden and cheese begins to soften.

Transfer cheese to a serving plate and spoon over blueberries and syrup. Drizzle with a little extra virgin olive oil and serve with salad greens.

In each serve: 1753 kilojoules, 33g protein, 28g total fat (17g sat fat), 10g carbohydrate(10g sugar), 1g fibre, 841mg sodium.

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