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Pecorino Romano With Apples and Fig Jam

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“A sweet and salty appetizer from Giada. Great flavor.”
READY IN:
30mins
SERVES:
24
YIELD:
24 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Simple syrup:.
  6. 1/2 cup water.
  7. 1 cup sugar.
  8. 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.

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