Pecorino Romano with Apples and Fig Jam
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 467
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 69
- Dietary Fiber
- 3
- Sugar
- 45
- Protein
- 15
- Cholesterol
- 31
- Sodium
- 672
- Total: 50 min
- Prep: 35 min
- Cook: 15 min
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
Simple syrup:
1/2 cup water
1 cup sugar
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.