Preheat oven to 200°C. Place a piece of baking paper over a tray. Place the whole tomatoes and thyme into a mixing bowl. Drizzle with olive oil and toss until evenly coated. Season to taste with salt and pepper then spread evenly onto the prepared baking tray. Bake tomatoes in the preheated oven for 15-20 mins or until the skins pop and start to brown.
Cut four thick slices of the sourdough loaf. Drizzle the slices with olive oil and place them in the oven until golden. Top the sourdough slices with the scamorza slices and return to the oven for a few more seconds or until the cheese start to melt.
Plate up the scamorza topped sourdough with the roasted tomatoes and serve it when still hot.
In 2004 Giorgio Linguanti arrived on the shores of Port Phillip Bay. In only four years this young Sicilian went from not speaking a word of English to opening his own cheese shop and winning an award at the Royal Melbourne Show and has won numerous awards since.
read about our story...