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Bona Furtuna Goat Cheese & Fig Toast w/ Trio of Aged Balsamics

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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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 19 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Calories: 282
Ingredients Method Nutrition Notes

Ingredients
  

  • ¼ cup dried black figs ~10–12, halved
  • ¼ cup goat cheese
  • 2 slices toast
  • olive oil as needed
  • 1 tablespoon parsley finely chopped
  • ¼ cup candied walnuts roughly chopped
  • 3 tablespoon Bona Furtuna Aged Balsamic
  • Bona Furtuna 12 Year Aged Balsamic for drizzling
  • Bona Furtuna 24 Year Aged Balsamic to finish

Method
 

Simmer the Figs
  1. Add dried figs and 3 tablespoon Bona Furtuna Aged Balsamic to a small saucepan.
  2. Simmer over medium-low heat until the balsamic is absorbed and figs are plump. Set aside.
Toast the Bread
  1. Preheat oven or toaster to 400°F.
  2. Drizzle olive oil over both sides of the bread.
  3. Toast until golden and crisp.
Assemble the Toast
  1. Drizzle Bona Furtuna 12 Year Aged Balsamic generously over the toasted bread.
  2. Spread goat cheese evenly on each slice.
  3. Top with the balsamic-soaked figs.
Finish and Serve
  1. Garnish with chopped candied walnuts and finely chopped parsley.
  2. Finish with a final drizzle of Bona Furtuna 24 Year Aged Balsamic. Serve immediately.

Nutrition

Calories: 282kcalCarbohydrates: 34gProtein: 9gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 306mgPotassium: 201mgFiber: 3gSugar: 18gVitamin A: 463IUVitamin C: 3mgCalcium: 114mgIron: 2mg

Notes

Storage: the balsamic figs keep in an airtight container in the fridge for up to a week. Toast doesn't hold; assemble just before serving.
Swap candied walnuts for Marcona almonds or pistachios.
For extra depth, warm the goat cheese slightly before spreading.
Great as a starter, snack, or with a glass of chilled Lambrusco.

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