Pecorino Romano with Apples and Fig Jam

Pecorino Romano with Apples and Fig Jam
Yields 24
  1. 6 dried figs, halved
  2. ½ cup simple syrup
  3. 2 T. brandy
  4. ¼ c. chopped toasted hazelnuts
  5. 24 baguette slices
  6. Olive oil for drizzling
  7. ½ c. freshly grated Pecorino Romano cheese
  8. 1 large apple; Dayton, Paula Red, or State Fair
  9. ¼ lb. chunk Pecorino Romano cheese for shaving 24 pieces
  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. Cut apple into 24 thin slices.
  5. Top each toast with a dollop of fig jam, slice of apple, and a piece of shaved Romano.
  6. Plate and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Talk To Us


This site uses Akismet to reduce spam. Learn how your comment data is processed.