Pecorino Fonduta with Lavender Honey

Pecorino Fonduta with Lavender Honey



  • 8 ounces young pecorino cheese (aged no more than 3 years), cut into small dice
  • 1 tsp fresh thyme leaves plus a few sprigs for garnish
  • 3 tbsp hazelnuts, toasted and chopped
  • 12 slices rustic Italian bread
  • 1 tsp lavender or other artisanal honey
  • 1 tsp red-pepper flakes
  • Kosher salt & fresh cracked black pepper


  • Preheat the oven to 350°F.
  • Combine the cheese, nuts, red-pepper flakes, & thyme leaves in a large bowl. Transfer to a 2-cup ovenproof dish & bake until the fonduta is golden brown on the top & cheese is fully melted.
  • Meanwhile, using tongs, “grill” the bread slices on both sides over a gas flame or by placing the bread directly on the coils of an electric burning, taking care not to let them char.
  • Place the warm cheese dish on a cutting board, drizzle with the honey, season with the salt & pepper, & garnish with the thyme sprigs. Surround with the grilled bread and serve.
  • Ingredients


Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.