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.
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.