Pecorino Romano with apples and fig jam: 6 dried figs, halved 1/2 cup simple syrup 2 tablespoon brandy (I get the teeny bottles at the liquor store for $.99) 1/4 cup chopped, toasted hazelnuts (I have used pecans every time I make this) 24 baguette slices Olive oil, for drizzling 1/2 cup grated Pecorino Romano
