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Bruschetta al Pecorino Grigliato e Miele (Grilled Pecorino and Honey Bruschetta)

Dave Brown

BY The Editors

PUBLISHED September 18, 2026

The combination of savoury, slightly spicy and tangy pecorino cheese with the aroma of the rosemary and the sweetness of the honey on a bed of crispy, grilled sourdough bread creates a rustic and very appetising bruschetta. When pecorino melts, it becomes gooey and takes on a rich, creamy texture while its strong flavours become slightly more subtle and nutty. It’s a great addition to an antipasti board (see page 16), but it also works as a quick starter (appetiser) or even as an afternoon snack. It might not be a dish you’d often find in restaurants but it’s something you’ll see a lot of in Sardinian households. It’s a true representation of Sardinian flavours and one of the best ways to start any meal. – Francesco Mattana

 

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Bruschetta al Pecorino Grigliato e Miele (Grilled Pecorino and Honey Bruschetta)

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Makes 2 servings 1x

Units Scale

Ingredients

  • 4 thick slices of any good semolina or sourdough bread
  • 80g (2 3/4 oz) pecorino, sliced (about 2 mm/ 1/8 inch thick)
  • 4 teaspoons honey
  • 1 sprig of rosemary, leaves picked
  • Extra virgin olive oil
  • Freshly ground black pepper

Instructions

Preheat the oven to 220°C fan (475˚F/gas mark 9) and line a baking sheet with baking parchment.

Place the slices of bread on the prepared baking sheet and top each one with a slice of pecorino. Season with a touch of freshly ground black pepper, then sprinkle over the rosemary and drizzle with a little olive oil.

Bake in the oven for 5–7 minutes, or until the cheese starts to bubble. Remove the bruschetta from the oven and immediately drizzle a teaspoon of honey over each slice. Enjoy while warm.

Top tip: You can also find this served with lardo (seasoned and cured pork fat).

– Eat Like a Sardinian: Live to 100

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