Bruschetta with figs, apple and cheese
Votes: 1
Time: 50 min.
Complexity: easily
Quantity: 24 canapés
Complexity: easily
Quantity: 24 canapés
A refined Northern Italian appetizer that pairs perfectly with wine. Toasted baguette slices are spread with a thick layer of homemade jam made with dried figs, brandy, and hazelnuts. Topped with a slice of Granny Smith apple and shavings of Pecorino Romano sheep's milk cheese. Together, these ingredients create a stunning bouquet of flavors, with sweet, spicy, and nutty notes from the jam, apple tartness, and the bittersweet tang of the cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Bruschetta
- 6 dried figs, halved
- 0.5 cup simple sugar syrup (see recipe below)
- 2 tbsp. brandy
- 1/4 tbsp. chopped roasted hazelnuts
- 24 slices of baguette
- Olive oil to drizzle over the bread
- 0.5 cup grated Pecorino Romano cheese
- 1 large apple (Granny Smith or Braeburn), cut into 24 thin slices
- 1 piece (100 g) Pecorino Romano cheese, shredded into 24 pieces
Simple sugar syrup
- 0.5 cups of water
- 1 cup of sugar
We recommend
Recipes with similar ingredients: toasts, fig jam, apples, Pecorino Romano cheese, hazelnuts, brandy, syrup
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Place a small saucepan over medium heat. Add the figs, sugar syrup, and brandy. Bring the mixture to a boil. Turn off the heat and let it steep for 10 minutes. Place the fig and hazelnut mixture in a food processor and pulse several times until smooth. Set aside.
- Place baguette slices on a baking sheet. Drizzle with olive oil. Sprinkle each slice with 1 teaspoon of grated Pecorino Romano. Bake in the oven until the bread is toasted and the cheese is melted and golden, about 7 minutes.
- Top each slice of toast with 2 teaspoons of fig jam, an apple slice, and a shaving of Pecorino Romano cheese. Transfer to a serving platter and serve.
Simple sugar syrupCombine water and sugar in a saucepan and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes, until the sugar dissolves. Remove from heat and let cool. Leftover sugar syrup can be stored in a tightly sealed container in the refrigerator.
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