Pecorino Romano with Apples and Fig Jam
By gilmoel06
Ingredients
- 6 * 6 dried figs, halved
- 1/2 * 1/2 cup simple syrup, recipe follows
- 2 * 2 tablespoons brandy
- 1/4 * 1/4 cup chopped toasted hazelnuts
- 24 * 24 baguette slices
- * Olive oil, for drizzling
- 1/2 * 1/2 cup grated Pecorino Romano
- 1 * 1 large apple (Granny Smith or Braeburn), thinly sliced into 24 slices
- 1/4 * 1/4 pound chunk Pecorino Romano, for shaving 24 pieces
Details
Servings 4
Preparation
Step 1
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 a piece of shaved Pecorino Romano. Transfer the toasts to a serving platter and serve.
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