This is a popular combination of ingredients that I have seen done in countless ways across Florence, from ravioli to gelato – and for good reason, too. Eating these particular crostini always reminds me of the wonderful spread of crostini on offer at Enoteca Fuori Porta, a little wine bar–restaurant that is, as its name suggests, just outside the gate of the old city wall. You can try this with a softer style of cheese (such as brie or even gorgonzola) in place of the pecorino.
4 slices of baguette, about 1cm thick
8 walnut halves
60g pecorino cheese, sliced
1 large pear, peeled, cored and thinly sliced
2 tsp runny honey
Preheat the oven to 180C.
Toast the bread under a grill (broiler) or in the oven lightly to dry it out and give it some crunch.
Line a baking tray with baking paper and place the walnuts in a single layer on top. Toast in the oven for 5-10 minutes, or until you can begin to smell a toasted aroma. Watch that they do not burn, as they will become bitter. Remove from the oven and roughly chop.
Top the toasted bread with the pecorino cheese and a couple of slices of pear and place under the grill to melt the cheese.
Serve warm, topped with walnuts, freshly ground pepper, and a drizzle of honey.
MAKES 4 CROSTINI
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