ChefXi OfficialA sophisticated appetizer where the jammy essence of pan-seared Mission figs meets the sharp, creamy soul of Gorgonzola Piccante and the crunch of toasted hazelnuts.
In a small saucepan over medium-low heat, simmer the balsamic vinegar until it has reduced by half and reached a syrupy consistency. Set aside to cool.
Watch closely toward the end; it can burn quickly once it starts to thicken.
Halve the figs and lightly toast the hazelnuts in a dry pan until fragrant, then roughly crush them.
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