5 from 1 vote

Bread and Pecorino Cheese en Cocotte

Course Appetiser
Cuisine Tuscan
Keyword bread, pecorino, cheese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


  • Extra virgin olive oil
  • 12 slices of bread, 1-2 days old
  • 240 g soft pecorino cheese, 8 1⁄2 oz
  • White wine , such as Vernaccia
  • Truffle butter


  • Heat the oven to 185°C/410°F.

  • Oil 4 oven proof earthenware cocotte dishes.
 You can also use a pan that where you can nicely fit the four slices of bread side by side.
  • Slice the bread into 12 slices about 1 cm thick (0.5 inch) so that they fit perfectly into the cocottes. Slice the cheese into 12 slices about 5 mm thick.
Layer in the bread and cheese, alternating, starting with a slice of bread and finishing with a slice of cheese. Moisten each layer with a bit of wine. Finish with a teaspoon of the truffle butter.

  • Cook in the oven for 15 minutes and serve immediately.
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