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Bruschetta with Fig & Hazelnut Jam

Posted on December 19, 2011.



Sourdough baguette, sliced on angle 1/2 inch thick, 8 pieces
1 cup sugar
1/2 cup water
2 tablespoons of Brandy
12 fresh figs, sliced in half
4 oz hazelnuts
2 oz shredded Pecorino Romano cheese
1 green apple sliced thin
Olive oil


Bring water to boil, and then add sugar and brandy. Turn off heat and soak the figs in sugar water for 10 minutes.

Pour mixture in food processor, add hazelnuts, and process into a thick consistency.

Lightly brush baguette slices with olive oil and toast in oven at 400 degrees until slightly brown. Add shredded Pecorino Romano and let melt, and then remove from oven.

When cheese cools to a hard surface, coat baguette slices with thick layer of jam and one thin slice of apple.


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Posted By: Chief Foodie Officer