Pecorino Romano With Apples And Fig Jam Food

PECORINO ROMANO WITH APPLES AND FIG JAM

PECORINO ROMANO WITH APPLES AND FIG JAM image

Number Of Ingredients 10

Ingredients

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

Steps:

Preheat the oven to 375 degrees F. 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. 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. 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. 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.

PECORINO ROMANO WITH APPLES AND FIG JAM

Pecorino Romano With Apples and Fig Jam image

Make and share this Pecorino Romano With Apples and Fig Jam recipe from Food.com.

Provided by adopt a greyhound

Categories < 30 Mins

Time 30m

Yield 24 slices, 24 serving(s)

Number Of Ingredients 9

Ingredients

6 dried figs, halved
1/2 cup simple syrup, recipe follows
2 tablespoons brandy
1/4 cup hazelnuts, chopped toasted (I used pecans)
24 baguette, slices 1/4 inch
olive oil, for drizzling
1/2 cup pecorino romano cheese, grated
1 apple, thinly sliced into 24 slices (Granny Smith or Braeburn)
1/4 lb chunk pecorino romano cheese, for shaving 24 pieces

Steps:

Preheat the oven to 375 degrees F.
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.
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.
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.
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.

Nutrition Facts : Calories 1281.6, Fat 15.8, SaturatedFat 3.8, Cholesterol 4.9, Sodium 2819.4, Carbohydrate 238, Fiber 14.1, Sugar 2.8, Protein 41.7

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