Pecorino with Honey and Hazelnuts
- 1 pound pecorino
- 1 cup skinless hazelnuts, toasted
- 3 tablespoons honey
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.
Recipe courtesy of Michael Chiarello