Pecorino Romano with Apples and Fig Jam

Photo: Pecorino Romano with Apples and Fig Jam

TOTAL TIME: 50 min
Prep: 35 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 to 6 servings
LEVEL: --

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
SIMPLE SYRUP:
  • 1/2 cup water
  • 1 cup sugar
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 2 reviews

  • on September 20, 2011

    Flag

    I LOVE this stuff! I've been making this recipe since it air a few years ago. I've even made this as gifts for people. I love having a container of this in my fridge and making a quick dinner out of it some nights when I get home late from the gym. Make this, you'll love it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 08, 2011

    Flag

    This might be my favorite Giada recipe of all time! Fantastic! Definetly making this again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How