In Tuscany we love eating fresh pecorino with fava beans during or May Day picnics. We add tiny drops of golden honey to pecorino as well, to match its milky savory texture with some sweetness. Tuscan bread is the perfect bland background to a tasty filling of grilled pecorino cheese, fava beans pesto and a thin layer of honey, heated up by a slight hint of mustard.
2handfuls of shelled fresh fava beans
1tablespoonof olive oil
1thick slice of fresh pecorino cheese, about 40 g
2slicesof Tuscan bread
Crush the fava beans in a mortar with a pinch of salt and a tablespoon of olive oil until you get a creamy pesto.
Whip a teaspoon of honey with half a teaspoon of mild mustard in a small bowl.
Toast the Tuscan bread slices on both sides until slightly golden and crunchy on the outside.
Spread one slice with the honey mustard mixture and one slice with the fava bean pesto.
Grill the pecorino slice on both sides until golden and slightly melting.
Lay the pecorino cheese over the honey mustard spread and top with the fava bean pesto slice.