1Grind 6 cloves of garlic in a food processor, and then add 1/2 pound ground pecorino Romano cheese, a handful of cilantro leaves, 1/4 cup chopped celery, 2 tablespoons young rue leaves, and 2 to 3 tablespoons extra virgin olive oil, enough to make a smooth paste. Makes about 2 cups.
2Spread lightly on crostini and broil.
Note: Rue should never be used by pregnant women because it can cause a miscarriage.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
How to Make Grilled Cheese with Laura Werlin
Laura Werlin has pointed us in the right direction before when it comes to cheese. The noted cheese expert and author of Laura Werlin’s Cheese Essentials now turns her critical gaze to the apotheosis of cheese expression: the grilled cheese sandwich. Only a few factors—the butter, the cheese, the bread—yet so many possibilities for a wrong turn.