The term ‘pecorino’ is derived from the Italian word ‘pecora’, which means sheep. Pecorino is produced in different regions of Italy, with different flavours and characteristics
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 284 |
| Fat | 15.4g |
| Saturates | 5.2g |
| Protein | 9.1g |
| Carbs | 27.1g |
| Sugars | 1.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line two baking trays with baking paper.
Finely grate the pecorino and evenly sprinkle the grated pecorino over the paper on each tray.
Slice the baguette, at an angle, into 1cm slices and place over the grated pecorino, leaving space between each piece.
Drizzle or brush the olive oil over the sliced baguette.
Place in the oven and bake for approx. 10-15 minutes, or until the cheese has browned and crisped up and the crostini are lightly toasted on top.
Remove the trays from the oven and gently break apart the crostini chips.
Top with toppings of choice and serve.
