To make the pesto: In a food processor
, blend together the basil
, toasted pine nuts
, garlic, Parmesan, sea salt
, and cracked pepper. While blending, slowly pour in the extra virgin olive oil
in a thin stream. Blend
To make the goat cheese crostini: Spread about 1 tablespoon goat cheese onto baguette
rounds. Drizzle with olive oil and broil
for a few minutes until the cheese is slightly golden and bubbling.
To make the balsamic reduction: Heat a small saucepan
on medium. Add equal parts aged balsamic vinegar and real maple syrup. Bring to a simmer
and reduce for 5 to 8 minutes, until thick, syrupy, and coats a wooden spoon.
In a bowl, combine the figs, mesclun
greens, 4 tablespoons of the pesto
and mix. Serve topped with 2 pieces of the goat cheese crostini
with balsamic reduction.