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Roasted Pecorino with Honey and Nuts

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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

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