Bruschetta With Sheep Cheese and Baked Apples
Today we attended a cheese-tasting event held in our store. Our attention was drawn to unseemly cheese heads covered all over with mold and black spots.
Coming closer we read that it was Pecorino L’ulivo Antica Cascina, made from sheep’s milk. It is prepared in a very peculiar fashion. First it comes to in dark basements in large clay jars, stuck over with leaves and olive twigs. A slow and soft fermentation process ends up in a tender cheese with crumbly texture and olive tree flavor.
It was offered for tasting with fig marmalade. We braced ourselves up and gave it a try. We didn’t regret it! The taste was nothing short of perfect. The cheese was melting in the mouth, possessed of a velvety cream taste, steeped in marvelous aroma, it went so well with sweet marmalade that it defies description. It ought to be tasted to be believed.
Naturally we treated ourselves to a piece.
On returning home we prepared bruschetta from ciabatta bread with olive oil, baked apples and this cheese. The taste was superb.
Ingredients for bruschetta with sheep cheese
- Ciabatta bread
- Pecorino cheese
- Extra virgin olive oil
The recipe of bruschetta with sheep cheese
- Wash apples and bake in the oven until soft.
- Ciabatta cut and dry on the grill or in a toaster. Hot slices drizzle with olive oil.
- Put on pieces of bread baked apple slices and cheese on top. And pour olive oil.
- Enjoy, and don’t forget to drink good wine.