Pecorino with Balsamic-and-Black-Pepper Syrup Recipe

Pecorino with Balsamic-and-Black-Pepper Syrup Recipe

  • 3/4 cup balsamic vinegar
  • 2 tablespoons mild honey
  • 1/4 teaspoon black pepper
  • 1 (1/2-pound) piece young Pecorino or ricotta salata
  1. Briskly simmer vinegar, honey, and pepper in a 1- to 1 1/2-quart heavy nonreactive saucepan over moderately high heat, uncovered, until just syrupy and reduced to about 1/4 cup, 6 to 8 minutes. Cool to room temperature.
  2. Slice cheese and drizzle with syrup.
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