Pecorino Romano With Apples and Fig Jam
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
24 slices
- Serves:
- 24
ingredients
- 6 dried figs, halved
- 1⁄2 cup simple syrup, recipe follows
- 2 tablespoons brandy
- 1⁄4 cup hazelnuts, chopped toasted (I used pecans)
- 24 baguette, slices 1/4 inch
- olive oil, for drizzling
- 1⁄2 cup pecorino romano cheese, grated
- 1 apple, thinly sliced into 24 slices (Granny Smith or Braeburn)
- 1⁄4 lb chunk pecorino romano cheese, for shaving 24 pieces
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 a piece of shaved Pecorino Romano. Transfer the toasts to a serving platter and serve.
- Simple syrup:.
- 1/2 cup water.
- 1 cup sugar.
- 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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RECIPE SUBMITTED BY
adopt a greyhound
United States