50gmPecorino Romano cheese (grated extra finely)(NOTE 1)
50gmbutter (softened)
1tspparmesan cheese (powder)(NOTE 2)
⅛tspsalt (or adjust to taste)
1loafwhite bread (sliced in 2cm/0.8in)(NOTE 3)
Instructions
Finely grate the pecorino cheese with a Microplane grater. Place the pecorino, parmesan, butter and salt in a microwave bowl and mix with a fork. The butter needs to be very soft or it won't mix in with the other ingredients. If the butter is still too hard, zap the mixture in the microwave for a few seconds and mix. The mixture should be at a soft and spreadable consistency but not melted.
Slice the loaf of bread with a sharp bread knife into approximately 2cm (0.8in) in thickness. Spread the mixture on each slice, but on one side only. Cover the entire surface of the bread with the mixture.
Heat a non-stick frypan over low to medium heat. Place the buttered side of the bread down onto the pan and leave it untouched for a minute to allow the cheese to melt and stick onto the bread. Cook until the butter and cheese mixture has melted and sticks to the bread with a nice golden layer. It should take between 2 to 3 minutes. There's no need to toast the other side of the bread.
Notes
(NOTE 1) Pecorino Romano cheese can be a little hard to find in supermarkets. You may have to pick it up at a specialty shop such as a deli. It's also quite expensive as it's imported from Italy. A small block cost me $12 (US 9). It tastes quite similar to parmesan cheese, but it's made from sheep's milk and has a sharper and saltier flavour.(NOTE 2) Parmesan cheese - Use powdered parmesan cheese, the kind that doesn't need to be refrigerated. I used Kraft's parmesan cheese.(NOTE 3) Bread - No fancy bread needed, just a loaf of unsliced cheap white, very soft bread.Cooking measurements are in Australian standard spoon and cup measurements.A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.