Drizzle pork chops with olive oil and season both sides with sea salt. Place on hot grill, about 2 minutes on each side, then brush on Red Apple Balsamic. Turn, continuing to baste until cooked through. Remove from grill and let rest 5 minutes before serving. Drizzle with additional Balsamic.
To make the crostini, sauté both sides of the sourdough bread slices, a few at a time, in about 1/4 inch of Spanish Picual Extra Virgin Olive Oil until crispy and toasted.
Top each cooled crostini with a slice of Prosciutti, 2 halves of a fig, and an ounce of goat cheese. Garnish with a grind of black pepper, a tablespoon of walnuts, a few baby arugula leaves and a generous drizzle of Fig Balsamic Vinegar.
Recipe from Lucero Olive Oil