Pecorino with Honey and Hazelnuts

  • Level: Easy
  • Total: 1 hr 2 min
  • Prep: 2 min
  • Inactive: 1 hr
  • Yield: 4 servings
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1 pound pecorino

1 cup skinless hazelnuts, toasted

3 tablespoons honey


  1. Pull the cheese out of the refrigerator at least 1 hour before serving – it should be served at room temperature.
  2. Chop the hazelnuts coarsely.
  3. Break pecorino into large bite-size chunks. Place on plate and drizzle with honey. Top with chopped hazelnuts.
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