Three balsamics. One toast. Zero crumbs left behind. Sweet figs simmered until they drink up every drop of aged balsamic. Goat cheese, creamy and cool. Candied walnuts for crunch.
A final drizzle of 24-year-aged magic from Bona Furtuna (@bonafurtuna). This isn't just toast. It's texture. It's contrast. It's balance.
Would you serve this before dinner… or call it dinner and pour a glass of wine?
Yield: 2 servings | Active Time: 15 minutes | Total Time: 20 minutes
Prep List
- Toast Assembly
- Dried black figs x ¼ cup (~10-12), halved
- Goat cheese x ¼ cup
- Toast x 2 slices
- Olive oil x as needed
- Parsley x 1 tbsp, finely chopped
- Candied walnuts x ¼ cup, roughly chopped
- Bona Furtuna Aged Balsamic x 3 tbsp
- Bona Furtuna 12 Year Aged Balsamic x for drizzling
- Bona Furtuna 24 Year Aged Balsamic x to finish
Recipe
- Simmer the Figs
- Add dried figs and 3 tablespoon Bona Furtuna Aged Balsamic to a small saucepan.
- Simmer over medium-low heat until the balsamic is absorbed and figs are plump. Set aside.
- Toast the Bread
- Preheat oven or toaster to 400°F.
- Drizzle olive oil over both sides of the bread.
- Toast until golden and crisp.
- Assemble the Toast
- Drizzle Bona Furtuna 12 Year Aged Balsamic generously over the toasted bread.
- Spread goat cheese evenly on each slice.
- Top with the balsamic-soaked figs.
- Finish and Serve
- Garnish with chopped candied walnuts and finely chopped parsley.
- Finish with a final drizzle of Bona Furtuna 24 Year Aged Balsamic. Serve immediately.
Notes
Great as a starter, snack, or with a glass of chilled Lambrusco.
Swap candied walnuts for Marcona almonds or pistachios for a twist.
For extra depth, warm the goat cheese slightly before spreading.
Best served with









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