Grilling out yesterday evening was awesome and lovely, so lovely. It was 85 degrees which equals bbq perfection. The pecorino romano/apple/crostini was very good. I don’t typically like the blend of sweet and savory flavors together but many people do. Erik (my hubby) really liked it and so did the other guests. The flavor of the pecorino romano cheese with fig and apple really pair well together.

Here is the recipe (inspired by a recipe from Giada’s Kitchen, New Italian Favorites). I changed the recipe up a bit and below incorporates the dish as I made it, which is slightly different in the Giada’s book.
Pecorino Romano with Apples and Fig Jam
1 jar of store bought fig spread
1 granny smith apple
1 baguette (I used multi-grain), sliced
Olive oil
Pecorino Romano cheese, shaved into thin slices
Preheat oven to 375 degrees. Drizzle olive oil onto the bread the toast in the oven for about 7 minutes. Quarter the apple and slice off the cores. Cut each quarter into 6 thin slices.
Top each toast slide with fig jam, a slice of apple, and a piece of shaved Pecorino Romano. Transfer toasts to a platter and serve.