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Pecorino Romano with apples and fig jam

Servings:
Yield: 4 to 6 servings
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Ingredients

  • 6 dried figs, halved
  • 1/2 cup simple syrup, recipe follows
  • 2 tablespoon brandy
  • 1/4 cup chopped toasted hazelnuts
  • 24 bag uette slices
  • 1/2 cup grated pecorino romano
  • 1 cup large apple (granny smith or braeburn), thinly sliced into 24 slices
  • 1/4 pound chunk pecorino romano, for shaving 24 pieces
Simple syrup
  • 6 dried figs, halved
  • 1/2 cup simple syrup, recipe follows
  • 2 tablespoon brandy
  • 1/4 cup chopped toasted hazelnuts
  • 24 bag uette slices
  • 1/2 cup grated pecorino romano
  • 1 cup large apple (granny smith or braeburn), thinly sliced into 24 slices
  • 1/4 pound chunk pecorino romano, for shaving 24 pieces
  • 1/2 cup water
  • 1 cup sugar

Preparation

Baking Directions:

Preheat the oven to 375 degrees F.

Place a small saucepan over medium heat.

Add the figs, simple syrup and brandy.

Bring the mixture up to a simmer.

Turn off the heat and let sit for 10 minutes.

Place the fig mixture and the hazelnuts in a food processor and blend, pulsing a few times, until pureed.

Set aside.

Place the baguette slices on a heavy baking sheet.

Drizzle with olive oil.

Top each slice with 1 teaspoon grated Pecorino Romano.

Bake until the bread is toasted and the cheese is melted and golden, about 7 minutes.

Top each slice of toast with 2 teaspoons of fig jam, a slice of apple and apiece of shaved Pecorino Romano.

Transfer the toasts to a serving platter and serve.

Simple syrup:In a saucepan combine water and sugar over medium heat.

Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved.

Take pan off heat and cool the syrup.

Any extra cooled syrup can be saved in an airtight container in the refrigerator.