Ingredients
- ¼ cup Dried Black Figs ~10–12, halved
- ¼ cup Goat Cheese softened
- 2 slices Toast sourdough or rustic bread
- Olive Oil as needed
- 1 tablespoon Parsley finely chopped
- ¼ cup Candied Walnuts roughly chopped
- tablespoon Bona Furtuna Aged Balsamic
- Bona Furtuna 12-Year Aged Balsamic for drizzling
- Bona Furtuna 24-Year Aged Balsamic to finish
Method
- 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 the figs are plump, about 5-7 minutes. Set aside.
Toast the Bread
- Preheat oven or toaster to 400°F.
- Drizzle olive oil over both sides of the bread slices.
- Toast until golden and crisp, approximately 5 minutes.
Assemble the Toast
- Drizzle Bona Furtuna 12-Year Aged Balsamic generously over each slice of toasted bread.
- Spread goat cheese evenly over each slice.
- Arrange the balsamic-soaked figs over the goat cheese.
Finish and Serve
- Garnish with chopped candied walnuts and finely chopped parsley.
- Drizzle with Bona Furtuna 24-Year Aged Balsamic for a rich, concentrated finish.
- Serve immediately.