Pickled Fig, Robiola, & Pistachio Oil Crostini
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
- 1/4 cup water
- 1/2 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sugar
Preparation Combine red wine vinegar, sugar, and dried figs with 1/4 cup water in a saucepan; bring to a simmer. Remove from heat and let sit until figs soften, about 30 minutes. Halve figs lengthwise. (Alternatively, use 6 fresh figs and halve lengthwise.) Finely crush pistachios and combine with extra-virgin olive oil. Grill bread slices. Smear room-temperature Robiola cheese onto warm toasts. Top with halved figs. Drizzle with pistachio oil.
Preparation Combine red wine vinegar, sugar, and dried figs with 1/4 cup water in a saucepan; bring to a simmer. Remove from heat and let sit until figs soften, about 30 minutes. Halve figs lengthwise. (Alternatively, use 6 fresh figs and halve lengthwise.) Finely crush pistachios and combine with extra-virgin olive oil. Grill bread slices. Smear room-temperature Robiola cheese onto warm toasts. Top with halved figs. Drizzle with pistachio oil.
