Goat Cheese and Fig Balsamic Crostini

Each golden round of baguette carries creamy goat cheese, a sliver of pear and some toasted walnuts, then a few dark drops of Granhota’s Fig Balsamic Vinegar, sweet, tangy and naturally complex, bring the fig to the front.

Makes 12 · 15 min

1. Slice a baguette into 12 rounds, brush lightly with olive oil and toast until golden.
2. Spread each toast with fresh goat cheese.
3. Top with a thin slice of pear and a few chopped toasted walnuts.
4. Finish each crostini with a few drops of the fig balsamic and a little cracked pepper.

The star of this recipe: Fig Balsamic Vinegar, by Granhota.