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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
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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


  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.

Simple syrup:

  1. 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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