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Pecorino Romano with Apples and Fig Jam
Ingredients
- 6 dried figs, halved
- ½ cup simple syrup
- 2 T. brandy
- ¼ c. chopped toasted hazelnuts
- 24 baguette slices
- Olive oil for drizzling
- ½ c. freshly grated Pecorino Romano cheese
- 1 large apple; Dayton, Paula Red, or State Fair
- ¼ lb. chunk Pecorino Romano cheese for shaving 24 pieces
Instructions
- Preheat the oven to 375 degrees.
- Combine figs, simple syrup, and brandy in a small saucepan. Bring the mixture to a simmer over medium heat, then turn off the heat and set aside for 10 minutes to plump figs and cool slightly. Transfer fig mixture to a food processor. Add hazelnuts and blend, pulsing a few times until pureed; set aside.
- Place the baguette slices on a baking sheet and drizzle with olive oil. Top each slice with a teaspoon of the grated Romano. Bake until the bread is toasted and the cheese is melted and golden, about 7 minutes.
- Cut apple into 24 thin slices.
- Top each toast with a dollop of fig jam, slice of apple, and a piece of shaved Romano.
- Plate and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/