Pecorino Romano with Apples and Fig Jam (Giada De Laurentiis) |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 |
1/2 cup water |
1 cup sugar |
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. Turn off the heat and let sit for 10 minutes. Place the fig mixture and the hazelnuts in a food processor and blend, pulsing a few times, until pureed. Set aside.
3. Place the baguette slices on a heavy baking sheet. Drizzle with olive oil. Top each slice with 1 teaspoon grated Pecorino Romano. Bake until the bread is toasted and the cheese is melted and golden, about 7 minutes.
4. Top each slice of toast with 2 teaspoons of fig jam, a slice of apple and a piece of shaved Pecorino Romano. Transfer the toasts to a serving platter and serve.
5. Simple syrup:
6. 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.
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