Instructions: Preheat the grill and oil it with an oil-soaked towel. If you don"t have a grill, a non-stick saute pan will work in this case.

Place the pieces of scamorza cut-side down on the hottest part of the grill and cook 5 to 6 minutes, until a dark golden brown skin forms. Gently turn scamorza and repeat on the rounded side.

Remove to a platter and sprinkle each with a few pieces of tomato. Drizzle with a bit of hot oil and place the bunch of marjoram in the center of the plate for each of the guests to pinch a little onto their portion.

This recipe yields 4 servings.

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