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
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.