Ingredients

6 dried figs, halved
1/2 cup simple syrup, recipe follows
2 tablespoons brandy
1/4 cup chopped toasted hazelnuts
24 baguette slices
Olive oil, for drizzling
1/2 cup grated Pecorino Romano
1 large apple (Granny Smith or Braeburn), thinly sliced into 24 slices
1/4 pound chunk Pecorino Romano, 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.

Ingredients

Simple syrup:
1/2 cup water
1 cup sugar

Directions

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.