Warm, melted and gooey, baked pecorino cheese 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.
Roasted Pecorino with Honey & Nuts
1/2 cup (2 oz./60 g.) walnut halves
1/2 lb. (250 g.) pecorino cheese
1/4 cup (3 oz./90 g.) honey
Preheat the oven to 350ºF (180ºC). 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 slices 1/4 inch (6 mm.) thick and arrange overlapping in a small baking dish. Bake until the cheese melts and starts to turn golden, about 10 minutes.
Remove the baking dish from the oven, scatter the walnuts over the top of the pecorino, and drizzle with the honey. Serve warm. Serves 6.
Recipe from Williams-Sonoma Cheese, by Georgeanne Brennan.
