Fig Jam

This recipe is actually from Giada, and makes a super easy and yummy appetizer. I added some olives and rosemary and salt Marcona almonds, and voila. Easy app 'platter'.



6 cups dried figs, halved
1/2 cup simple syrup*
2 Tbs. brandy
1/4 cup chopped toasted hazelnuts
24 baguette slices
olive oil
1/2 cup freshly grated Pecorino Romano
1 large apple (Granny Smith or Braeburn, preferred)
chunk of Pecorino Romano for shaving

*Simple Syrup is so simple! Equal parts water and sugar (I usually use 1 cup). Combine in a saucepan over medium heat. Bring to a boil, reduce heat, simmer 5 minutes stirring occasionally. When sugar has completely dissolved, take pan off heat and let syrup cool.

Preheat oven to 375.

Combine figs, simple syrup, and brandy in small saucepan. Bring to a simmer over medium heat, then turn off and set aside for 10 minutes or so to plump the figs and to cool slightly. Transfer fig mixture to a food processor. Add hazelnuts and blend, pulsing a few times, til pureed. Set aside.

Place baguette slices on baking sheet and drizzle with olive oil. Top each slice with 1 teaspoon grated Pecorino Romano. Bake til bread is toasted and cheese is melted and golden- about 7 minutes.

Cut apple in thin slices.

Top each toast slice with 2 teaspoons of fig jam, a slice of apple, and a piece shaved Pecornio Romano.