Pecorino Romano with Apples and Fig Jam
- 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
- Simple syrup:
- 1/2 cup water
- 1 cup sugar
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:
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.
Recipe courtesy Giada De Laurentiis
Recipe courtesy of Emeril Lagasse