Pecorino Romano with Apples and Fig Jam

• 6 dried figs, halved
• 1/2 cup Simple Syrup (page 38)
• 2 tablespoons brandy
• 1/4 cup chopped toasted hazelnuts (see Note)
• 24 baguette slices Olive oil, for drizzling
• 1/2 cup freshly grated Pecorino Romano cheese
• 1 large apple (Granny Smith or Braeburn)
• 1/4-pound chunk Pecorino Romano cheese, for shaving 24 pieces

1. Preheat the oven to 375F.
2. Combine the figs, simple syrup, and brandy in a small saucepan.
3. 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.
4. Transfer the fig mixture to a food processor.
5. Add the hazelnuts and blend, pulsing a few times, until pureed.
6. Set aside.
7. Place the baguette slices on a heavy baking sheet and drizzle with olive oil.
8. Top each slice with 1 teaspoon of the grated Pecorino Romano.
9. Bake until the bread is toasted and the cheese is melted and golden, about 7 minutes.
10. Quarter the apple and slice off the cores.
11. Cut each quarter into 6 thin slices.
12. Top each toast slice with 2 teaspoons of the fig jam, a slice of apple, and a piece of shaved Pecorino Romano.
13. Transfer the toasts to a platter and serve.

simple syrup, brandy, hazelnuts, olive oil, freshly grated pecorino romano cheese, apple, romano cheese

Taken from www.epicurious.com/recipes/food/views/pecorino-romano-with-apples-and-fig-jam-375427 (may not work)