Pecorino Toscano with Roasted Sweet Peppers and Arugula Coulis from The French Laundry Cookbook by T
We serve this Italian-style sheep’s milk cheese in an Italian style: on crostini with roasted bell peppers and a purée of arugula. We use the Callahans’ artisan cheese, but you could use any...
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Ingredients
- 2 teaspoons minced chives
- 2 teaspoons balsamic vinegar
- ¼ cup julienned (¼ inch thick) roasted yellow peppers
- Kosher salt
- One 4- to 6-ounce wedge pecorino Toscano or other pecorino, rind removed
- 1½ cups (6 ounces) arugula
- 1 cup kosher salt
- ¼ cup julienned (¼ inch thick) roasted red peppers
- 1½ tablespoons extra virgin olive oil
- Extra virgin olive oil
- ½ cup baby arugula
- Balsamic Glaze, in a squeeze bottle
- 6 croutons
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