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pecorino bites with green onion

April 26, 2010

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

2 scallions

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.

One Comment leave one →
  1. April 26, 2010 8:56 pm

    Um, YUM. Those look delicious!

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