Tuscan Crostini with Pecorino

The town of Pienza is one of the most picturesque in Tuscany and is equally renowned for it fresh Pecorino cheese. Whenever we get our hands on some good Pecorino Toscano, we make these unique crostini - a sublime combination of tangy melted Pecorino, Coastal Goods sweet-hot Persian Pepper flakes, velvety honey, and crunchy sea salt.

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.

Tuscan Crostini with Pecorino


  •  12 thinly sliced and toasted bread rounds from a baguette
  •  4 ounces fresh Pecorino Toscano or Pecorino di Pienza
  •  Coastal Goods Persian Pepper
  •  1 to 2 tablespoons good-quality honey
  •  Sprinkling of sea salt or French fleur de sel


  1. Preheat oven to 375 F.
  2. Slice the Pecorino into pieces about 1/4-inch thick to fit on top of the baguette rounds and arrange the cheese-topped bread on a baking sheet. Sprinkle or crumble 3 to 6 flakes of Coastal Goods Persian Pepper over the top of each crostini, using the greater amount of pepper if you prefer spicier tastes. Bake in the oven until the cheese is melted and beginning to bubble, 5 to 7 minutes.
  3. Spoon a drizzle of honey over the top of each crostini and sprinkle with a bit of sea salt or fleur de sel. Serve hot.

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