writing — Blog — Pear & Pecorino

Radish, Chèvre, + Balsamic Microgreen Tartines

In celebration of the little seedlings and longer days ahead, I came up with this spring tartine. It features two types of spring produce: baby radishes and microgreens. When first making this tartine, I loved the combination of sweet, salty, peppery and fresh - subtle but bright. Chèvre is melted over sweet honey sunflower bread, toasted in butter for a salty-sweet base. A little bed of microgreens tossed in balsamic vinegar lays on top of the goat cheese, then layered with bright and crunchy radishes, garnished with salt.

Breakfast and BrunchIsabellaMarch 8, 2020tartine, microgreen, radish, spring, writing, garden Comments

Hello!

The idea for this blog started from a few pages of stories, a list of offbeat cooking at home topics, and a look back at some food photography from when I was 15 years old. I've always loved cooking, but I always viewed it as a form of creativity. I make a complete mess of the kitchen, take hours longer so that I can find some peace, and make my recipes up as I go. I wanted a space to talk about straying from recipes, cooking struggles, kitchen catharsis, and the food I love to cook! From dishes that I made when I was little, to recipes I develop along the way. Pear and Pecorino is a collection of my musings about food, cooking, travel and the cathartic process of making a meal.

IsabellaJuly 2, 2019introduction, writing Comment