Pecorino Romano with Apples and Fig Jam
Here’s why I love this dish: it looks gorgeous on the plate, and it’s much more sophisticated than the simplicity of the ingredients would suggest. It’s a two-biter with lots of strong layers of flavor: first the bite of the cheese, then the crisp lemony tang of the apple and the sweet jammy aftertaste of the figs. Together, the combination is amazing. Use the fig jam on anything from pancakes to pork chops.
To toast the nuts, heat them in a small, dry heavy-bottomed skillet over medium heat until they are fragrant and lightly toasted, 8 to 10 minutes. Spread the nuts on a baking sheet to cool completely before using.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Combine the 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 the figs and cool slightly. Transfer the fig mixture to a food processor. Add the hazelnuts and blend, pulsing a few times, until puréed. Set aside.
Step 3
Place the baguette slices on a heavy baking sheet and drizzle with olive oil. Top each slice with 1 teaspoon of the grated Pecorino Romano. Bake until the bread is toasted and the cheese is melted and golden, about 7 minutes.
Step 4
Quarter the apple and slice off the cores. Cut each quarter into 6 thin slices.
Step 5
Top each toast slice with 2 teaspoons of the fig jam, a slice of apple, and a piece of shaved Pecorino Romano. Transfer the toasts to a platter and serve.
