Ingredients

• 1 pound pecorino
• 1 cup skinless hazelnuts, toasted
• 3 tablespoons honey

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Instructions

1. Pull the cheese out of the refrigerator at least 1 hour before serving – it should be served at room temperature.
2. Chop the hazelnuts coarsely.
3. Break pecorino into large bite-size chunks. Place on plate and drizzle with honey. Top with chopped hazelnuts.