Pecorino Romano Toast with Apples and Fig Jam

Here is a real winner. The taste and texture is to die for and this one is a lot better than either of us had expected. Sweet and savory, salty and tangy... crunch and smooth, this one is a super winner and you should give it a try...honest!

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

Directions -

1. Preheat the oven to 375 degrees F.


2. Place a small saucepan over medium heat. Add the figs, simple syrup, and brandy. Bring the mixture up to a simmer.


3. Turn off the heat and let sit for 10 minutes.


4. Place the fig mixture and the hazelnuts in a food processor and blend, pulsing a few times, until pureed. Set aside.


5. Place the baguette slices on a heavy baking sheet. Drizzle with olive oil. Top each slice with 1 teaspoon grated Pecorino Romano.


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


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


8. Transfer the toasts to a serving platter and serve.
   

Simple syrup:

1/2 cup water
1 cup sugar

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.

Presentation: A few slices of heirloom tomato and a sprig of Italian parsley... nothing fancy here, just let the taste speak for itself.