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Chèvre & Arugula on Tuscan Herb Toasts with a Fig Balsamic Reduction

Tuscan Herb Toasts with Chèvre, Arugula and a Fig Balsamic Reduction

If you’re not a fan of goat cheese, we recommend a crème fraîche or just cream cheese. Either way, your taste buds will dance with delight at the combination of these simple ingredients. The arugula gives the bite a peppery punch that is lovely paired with our Tuscan herb olive oil and the sweetness of the fig balsamic reduction. Serves 4 as an hors d’oeuvres.
Course Appetizer
Cuisine Italian
Servings 4


What you need:

  • 1/4 cup Sigona’s Fig Balsamic divided
  • 8 to 12 slices of a sweet baguette about 1/4-inch thick
  • Sigona’s Tuscan Herb Olive Oil for brushing
  • Arugula 2 to 3 leaves per toast
  • Spreadable goat cheese known as chèvre, or an alternative spreadable cheese, such as crème fraîche or cream cheese
  • Fresh or dried black mission figs quartered


  • Add the balsamic to a small sauce pan over medium-high heat. Bring to a boil then reduce to low and simmer for 5 to 7 minutes, stirring occasionally. The reduction is done when it is reduced by nearly half and nicely coats the back of a spoon. Note: The balsamic will continue to thicken and reduce when removed from heat. A good consistency will resemble thick chocolate syrup. Set aside to cool.
  • Heat an indoor grill pan or griddle over high heat.
  • Brush both sides of the slices with Tuscan herb oil and grill for about 1 minute per side, turning once, so the outside is just crisp-brown. Remove to a plate and set aside.
  • Place 2 or 3 leaves of arugula on top of each toast. Gently spread a generous teaspoon or more, to taste, of the cheese on the arugula and place a piece of the cut fig on top.
  • Arrange the toasts on a serving dish. Use a spoon to drizzle some of the fig balsamic reduction on top of each toast. Serve.
Keyword sigona's fig balsamic, Sigona's Tuscan Herb Infused Olive Oil