An explosion of flavors perfectly balanced between sweetness and savoriness: the crispness of toasted bread meets the soft creaminess of Ramato Goat Blue Cheese, the fruity aroma of fresh figs, the crunch of toasted pine nuts, and the enveloping note of balsamic vinegar cream. A refined appetizer, ideal to impress even the most demanding palates.
Slice the rustic bread into slices about 1.5 cm thick. Heat a grill or a non-stick pan and toast the slices for 2-3 minutes on each side until they are golden and crispy. While still hot, brush them with a drizzle of extra virgin olive oil.
Gently wash the figs and cut them into quarters or wedges, keeping the skin on if it is thin and tender.
In a non-stick pan, toast the pine nuts over low heat for 2 minutes, stirring often, until they are golden and fragrant. Set aside.
Generously spread the Ramato Goat Blue Cheese on each toasted bread slice. Arrange the fresh fig quarters on top, distributing them evenly.
Sprinkle with toasted pine nuts and a few fresh thyme leaves (optional). Drizzle each bruschetta with the Balsamic Vinegar Cream of Modena IGP. Season with salt and freshly ground black pepper.
Serve immediately on an elegant plate, optionally decorating with additional drops of balsamic cream and sprigs of thyme.
Grill
Non-stick pan
Consume immediately to appreciate the bread's crispness; if necessary, store covered in the refrigerator for up to 6 hours, but add fresh figs and balsamic cream only at serving time.
Italia, Sicilia
| Energy (kcal) | 119.19 |
| Carbohydrates (g) | 20.67 |
| of which Sugars (g) | 6.22 |
| Fat (g) | 2.71 |
| of which Saturates (g) | 0.3 |
| Protein (g) | 3.36 |
| Fiber (g) | 2.06 |
| Sale (g) | 0.15 |
