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For the Sformato: Heat oven to 325°F. In a food processor, combine all ingredients. Transfer to a greased baking pan. Bake over a water bath until mixture is set.
For the Fonduta: In a food processor, combine all ingredients until smooth. Transfer to a pan over medium-low heat. Cover and keep warm.
For the Biscuits: Heat oven to 350°F. In the bowl of a stand mixer fitted with a whisk attachment, cream butter. Add egg and mix until combined. Add flour and Pecorino Romano PDO. Continue to mix until dough comes together. Transfer dough to a lightly floured work surface. Roll out until desired thickness and punch out biscuit rounds. Top rounds with egg wash and sesame seeds. Transfer to a sheet tray. Bake 10 minutes, or until golden brown.
To Assemble and Serve: Spoon Fonduta into serving bowls. Top with Sformato. Serve with Biscuits sprinkled with additional Pecorino Romano PDO.