Pecorino With Honey, Rosemary, and Walnuts

Made This Recipe? Add Your Photo

Total Time
2hrs 5mins
Prep
5 mins
Cook
2 hrs

Good b4 or after a meal according to your taste and tradition. I have also served this as a salad course with some baby mixed greens tossed with a little oil and salt. And no one says you can't just sit in front of the TV and have a snack of it with a hunk of italian bread :-) If you have rosemary infused oil then you can use it instead of the oil and rosemary, saving a few steps and 2 hours of time. Cook time is the steeping time. Use your favorite Pecorino, I go for a nice Tuscan one at the cheese shop but a Pecorino Romano at the grocer. I have no idea where the 16 walnut halves came from. Just use your own taste as a guide as to how many nuts to use or don't use any, its still good without.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Steep the rosemary in the olive oil for 2 hours. Strain and discard the rosemary. Whisk the olive oil and honey in a mixing bowl until thoroughly combined.
  2. Arrange the Pecorino on a serving platter and drizzle with the honey and olive oil mixture.
  3. Top with the black pepper and walnuts and serve.
Most Helpful

5 5

This was great! I loved the rosemary oil with the cheese. I also sliced a pear and drizzled that with the oil. I served this as an appetizer but I like the idea of making a salad with it. I am going to make it again tonight to have while watching a movie. I could eat this every day!