pecorino bites with green onion
I saw this recipe on the Rachael Ray show on the same day that she did the tapenade pasta. This recipe is very simple, very elegant, and very tasty. Elias and I ate it as an appetizer on the same day I made the tapenade pasta and since then I’ve made it several times. R.R. made it by putting some whole peppercorns in with the oil. I opted to put some fresh cracked pepper on top. Delicious!
Pecorino Bites with Green Onion adapted from Rachel Ray
1/3 pound firm Pecorino Romano Cheese
1/3 cup extra virgin olive oil
freshly ground black pepper
1. Using the tip of a sharp knife, carefully break the cheese in to small bites (1/2 inches). It’s not important to make the bites uniform. They will crumble somewhat naturally.
2. Finely chop the scallions (both green and white parts).
3. Mix the scallions and cheese on a plate or bowl and drizzle with olive oil.
4. Top with freshly ground black pepper.
5. Serve with toothpicks.