Pecorino Fonduta with Lavender Honey - Donatella Arpaia | Restaurateur & TV Chef | Recipes & Food
Try this easy, but show-stopping appetizer at your next dinner ... Read More
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Ingredients
- 8 ounces young pecorino cheese (aged no more than 3 years), cut into small dice
- 1 tsp fresh thyme leaves plus a few sprigs for garnish
- 3 tbsp hazelnuts, toasted and chopped
- 12 slices rustic Italian bread
- 1 tsp lavender or other artisanal honey
- 1 tsp red-pepper flakes
- Kosher salt
- fresh cracked black pepper
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