Pecorino Toscano with Roasted Sweet Peppers and Arugula Coulis

Preparation info
  • Makes


    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

We serve this Italian-style sheep’s milk cheese in an Italian style: on crostini with roasted bell peppers and a purée of arugula. We use the Callahans’ artisan cheese, but you could use any pecorino.


Arugula Coulis

  • 1 cup kosher salt
  • cups (6 ounces) arugula


For the Arugula Coulis

Bring a gallon of water to a boil in a large pot, then add the salt and bring to a rolling boil. (The water needs to be boiling rapidly to maintain the boil once the arugula is added.) Add the arugula and cook for 5 to 10 minutes, until the stems are tender. Drain the arugula and place in an ice-water bath to chill.

Remove the