Pecorino with Honey and Hazelnuts

By cirql8or

Recipe courtesy Michael Chiarello

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Ingredients

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

Details

Servings 4
Adapted from foodnetwork.com

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.