Pecorino Romano with Apples and Fig Jam

Name: Pecorino Romano with Apples and Fig Jam
Yield: 4 to 6 servings
Ingredients: 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

December 9, 2011

Here’s why I love this dish: it looks gorgeous on the plate, and it’s much more sophisticated than the simplicity of the ingredients would suggest. It’s a two-biter with lots of strong layers of flavor: first the bite of the cheese, then the crisp lemony tang of the apple and the sweet jammy aftertaste of the figs. Together, the combination is amazing. Use the fig jam on anything from pancakes to pork chops.

Cooks' Note

To toast the nuts, heat them in a small, dry heavy-bottomed skillet over medium heat until they are fragrant and lightly toasted, 8 to 10 minutes. Spread the nuts on a baking sheet to cool completely before using.

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