Pecorino Romano with Apples and Fig Jam

1. 1

   Preheat the oven to 375F.

2. 2

   Combine the figs, simple syrup, and brandy in a small saucepan.

3. 3

   Bring the mixture to a simmer over medium heat, then turn off the heat and set aside for 10 minutes to plump the figs and cool slightly.

4. 4

   Transfer the fig mixture to a food processor.

5. 5

   Add the hazelnuts and blend, pulsing a few times, until pureed.

6. 6

   Set aside.

7. 7

   Place the baguette slices on a heavy baking sheet and drizzle with olive oil.

8. 8

   Top each slice with 1 teaspoon of the grated Pecorino Romano.

9. 9

   Bake until the bread is toasted and the cheese is melted and golden, about 7 minutes.

10. 10

    Quarter the apple and slice off the cores.

11. 11

    Cut each quarter into 6 thin slices.

12. 12

    Top each toast slice with 2 teaspoons of the fig jam, a slice of apple, and a piece of shaved Pecorino Romano.

13. 13

    Transfer the toasts to a platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.