Having won the London Guild of Fine Food Great Taste Award 2007, this classic balsamic is intense and robust, but refined with a rich, lingering, sweet and penetrating aroma. Emiliana 12 is a mature balsamic aged in oak barrels using the Solera method of blending, from the very best Modena tradition.
Directions:In a small bowl combine the asiago cheese with the black pepper. Using a small knife, cut a slit into the side of the fig to form a small pocket. Using your hands or a small spoon, stuff the figs with about 1/2 a teaspoon of the fig mixture (more or less depending on the size of the fig). Press a toasted pecan into the top of each fig and drizzle a little bit of Balsamic over each before serving.