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Pecorino Romano with apples and fig jam

SERVINGS
Yield: 4 to 6 servings
RATE THIS RECIPE
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SERVINGS
Yield: 4 to 6 servings
RATE THIS RECIPE
(0)

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.