Pecorino with Honey and Hazelnuts

By cirql8or

Recipe courtesy Michael Chiarello

Ingredients

• 1 pound pecorino
• 1 cup skinless hazelnuts, toasted
• 3 tablespoons honey

Preparation

Step 1

Pull the cheese out of the refrigerator at least 1 hour before serving it should be served at room temperature.

Chop the hazelnuts coarsely.

Break pecorino into large bite-size chunks. Place on plate and drizzle with honey. Top with chopped hazelnuts.