To prepare the flatbreads with Sardinian pecorino and honey, start by heating the vegetable broth. Add two sprigs of myrtle and two sprigs of rosemary and let them infuse for about half an hour. Now take the honey and melt it in a bain-marie; when it becomes liquid, add two tablespoons of broth and mix well. Let the mixture cool and set it aside. Finely chop the myrtle and rosemary, and cut the pecorino into small cubes.

Take the flatbreads and place three cubes of Sardinian pecorino on each. Drizzle with a teaspoon of honey and sprinkle with the chopped myrtle and rosemary.

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