Bruschetta with Apples, Fig Jam, and Pecorino-Romano

This is probably one of my all-time favorite appetizers.
I love to keep all of the ingredients for when I have unexpected visitors.
It's so easy and so delicious.
It's also got everything--a little sweet, a little salty.

And, it looks super fancy-schmancy!!


Bruschetta with Apples, Fig Jam, and Pecorino-Romano
(slightly adapted from Food Network--Everyday Italian)

Printable Recipe

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.

Enjoy,

2 comments:

  1. I LOVE fig jam with cheese and fruit. Love, love, love. I've posted similar treats as well. SO good. But I've never made the jam myself, so I'm pinning for future reference!

    ReplyDelete

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