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 cheese
1 large Granny Smith or Braeburn apple (I have always used G. Smith)
1/4 lb piece of Pecorino Romano, for shaving
Preheat oven to 350.
Combine figs, simple syrup, and brandy in small saucepan. Bring the mixture to a simmer over medium heat, then turn off the heat and set aside for 10 min to plump the figs and cool slightly. Transfer fig mixture to a food processor. Add the hazelnuts and blend, pulsing a few times until pureed. Set aside.
Place the baguette slices on a heavy baking sheet and drizzle with olive oil. Top each slice with 1 tsp of the grated Pecorino Romano. Bake until the bread is toasted and the cheese is melted and golden, about 7 min.
Quarter the apple and slice off the cores. Cut each quarter into 6 thin slices. Top each toast slice with 2 tsp of the fig jam, a slice of apple, and a piece of shaved Pecorino Romano. Transfer the toasts to a platter and serve.
This is a shared recipe from my sister and is sooo yummy. It looks fancy, but I promise it’s easy to make and is a great recipe to make for guests. Another way to enjoy it is to make the jam and serve it over baked brie on toast. Enjoy!