Bruschetta with Apples, Fig Jam, and Pecorino-Romano
(slightly adapted from Food Network–Everyday Italian)
6 figs, halved
1/2 cup simple syrup
2 tablespoons brandy
1/4 cup chopped hazelnuts
24 baguette slices
olive oil for drizzling
1/2 cup grated Pecorino-Romano cheese
1 large Granny Smith apple
24 pieces of shaved Pecorino-Romano cheese
Preheat oven to 375 degrees.
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. Allow the figs to cool. Transfer the mixture to a food processor. Add the hazelnuts and blend until pureed. Set aside. (This will be good in the refrigerator for up to 2 weeks. I promise, it will not last that long!!)
Place the baguette slices on a heavy baking sheet and drizzle with olive oil. Top each with 1 teaspoon of the grated cheese. Bake until the bread is toasted and the cheese is melted and golden, about 7 minutes.
Quarter the apple and slice off the cores. Cut each quarter into 6 thin slices.
Top each toast with 2 teaspoons of the fig jam, a slice of apple, and a piece of the shaved cheese.