Pecorino Romano with Apples and Fig Jam September 10, 2015 by Jill Foucre Leave a Comment Pecorino Romano with Apples and Fig Jam 2015-09-10 16:44:46 Yields 24 Print 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. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/