- 1 cup port wine
- 1/4 cup chopped walnuts
- 4 ounces garlic and herb soft goat cheese, softened to room at temperature
- 4 tostadas
- 2 cups packed arugula, chopped a few times through
- Cilantro sprigs
- Lime wedge
- Salt and freshly ground black pepper
- 8 California Dried Figs, stems removed and thinly sliced
Nutrition Facts (per serving): 299 calories, 14 g total fat (5 g saturated fat, 0 g trans fat), 256 mg sodium, 13 mg cholesterol, 21 g total carbohydrate (4 g fiber, 14 g total sugars, 0 g added sugars), 9 g protein, 10% DV iron, 8% DV calcium, 6% DV potassium, 0% DV Vitamin D. 7 g alcohol
(Analyzed using total of 1 pinch salt (1/16 tsp.), ¼ c. cilantro, using only ¾ of the total port syrup)
Pour the port wine into a small saucepan. Simmer on medium heat until evaporated to 1/8 cup, about 20 minutes. It will thicken as it cools.
Toast the walnuts in a pan on medium heat until very fragrant, about 10 minutes, stirring or tossing frequently.
Bake the tostadas in a toaster oven until slightly golden and aromatic, about 2-3 minutes. Be watchful–they can overbrown quickly.
Gently spread the goat cheese on the tostadas, about 1 1/2 tablespoons each. Sprinkle on the walnuts, and then the arugula and cilantro sprigs. Spritz with a few drops of lime juice each. Sprinkle with salt and pepper. Top with figs. Drizzle with port wine syrup (you will have some leftover syrup remaining). Enjoy right away, while the tostada is crunchy.