Pecorino Romano with Apples and Fig Jam

Total Time:
50 min
35 min
Inactive Prep:
15 min
4 to 6 servings


  • 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


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.

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.