If there is a cheese that on its own can become an appetizer or a second course, that is it tomino. It’s a cheese Piedmontese small in size and round in shape which can be fresh or seasoned. Precisely in this second case, the tomino has a crust that makes it suitable for cooking on the grill or in the oven. The great thing is that during cooking the crust remains compact, while the inside melts giving a delicious creaminess.
The classic preparation of grilled tomino involves the cheese being wrapped in a slice of speck, but here we propose a recipe with oven with the scented tomino from rosemary and sweetened by honeyto be served with walnuts, pears and slices of toasted bread.
Also worth trying: Baked tomino with honey, hazelnuts and lavender, Tomini with porcini mushrooms, Tomini in a puff pastry crust, Breaded Tomini, Tomato and crispy bacon sandwich.
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