Bruschetta with Cheese and Honey

This recipe comes to America from Italy’s Badia a Coltibuono cooking school. A beautiful, very simple dessert, it is best drizzled with a strong honey, such as buckwheat honey, and an assertive, fruity olive oil. In Italy, it was traditionally served with chestnut honey, estate olive oil, and pecorino toscano, a firm sheep’s milk cheese. Since pecorino toscano is hard to find here, grill specialist Jay Harlow suggests you substitute Asiago, fontina, or Gruyère