Melted Umbrian Pecorino

• 1 or 2 whole dried red chiles
• 1/2 pound fresh Pecorino di Pienza, fresh Pecorino Toscano or Cacio di Roma, sliced into four 2 oz. slices, 4 to 5 inches wide and 1/4 inch thick
• Approximately 2 tablespoons chestnut, buckwheat or corbezzola honey
• Fleur de sel or kosher salt

1. Break the end off the chile and pour out the seeds; reserve the rest of the chile for another use.
2. Place a slice of cheese in each baking dish.
3. Drizzle with a teaspoon or so of honey over each slice of cheese and sprinkle 8 to 10 chile seeds and a pinch of fleur de sel over each.
4. Bake for 3 to 4 minutes, removing the dishes from the oven the moment the cheese begins to bubble, before it begins to brown.
5. Eat right out of the dish while creamy and piping hot.

red chiles, roma, chestnut, kosher salt

Taken from www.foodandwine.com/recipes/aspen-2004-melted-umbrian-pecorino (may not work)