Recipe courtesy of Giada De Laurentiis
Pecorino Romano with Apples and Fig Jam
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- Total: 50 min
- Prep: 35 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 467
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 45 g
- Protein
- 15 g
- Cholesterol
- 31 mg
- Sodium
- 672 mg
- Total: 50 min
- Prep: 35 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 467
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 45 g
- Protein
- 15 g
- Cholesterol
- 31 mg
- Sodium
- 672 mg
Ingredients
Simple syrup:
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:
- 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.
