Name: Roasted Pecorino with Honey and Nuts
Yield: Serves 6
Ingredients: ¼ cup (3 oz/90 g) honey; ½ lb (250 g) pecorino cheese; ½ cup (2 oz/60 g) walnut halves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Warm, melted, and gooey, baked pecorino makes for a distinctive take on the after-dinner cheese plate. A drizzle of golden honey plays sweet against the saltiness of the cheese, and a handful of fragrant toasted walnuts makes this simple dessert sublime. Serve with crusty bread.

Ingredients

½ cup (2 oz/60 g) walnut halves
½

Method

Preheat the oven to 350°F (180°C). Spread the walnuts in a single layer in a pie pan or small rimmed baking sheet. Toast, stirring occasionally, until the nuts are fragrant and lightly browned, about 10 minutes. Remove from the oven and set aside.

Meanwhile, cut the cheese into