1 author: adapted from Giada De Laurentiis FoodNetwork 2006
2 directions: 'Preheat oven to 375F.
5 Place a small saucepan over medium heat. Add the figs, simple syrup, and brandy. Bring
6 the mixture up to a simmer. Turn off the heat and let sit for 10 min. Place
7 the fig mixture and the pecans in a food processor and blend, pulsing a few times,
8 until pureed. Set aside.
11 Place the baguette slices on a heavy baking sheet. Drizzle with olive oil. Top
12 each slice with 1 t. grated Pecorino Romano. Bake until the bread is toasted
13 and the cheese is melted and golden, about 7 min.
16 Top each slice with 2 t. of fig jam, a slice of apple and a piece of shaved Pecorino
17 Romano. Transfer the toasts to a serving platter and serve.'
25 name: Figs, halved (original said 6)
32 name: Simple Syrup, recipe follows
46 name: chopped toasted Pecans (original recipe said hazelnuts)
67 name: grated Pecorino Romano
74 name: Apple (Granny Smith or Braeburn), thinly sliced into 24 slices
81 name: chunk Pecorino Romano, for shaving 24 pieces
84 name: Pecorino Romano with Apples & Fig Jam