Pickled Fig Robiola Pistachio Oil Crostini Recipes

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PICKLED FIG, ROBIOLA, & PISTACHIO OIL CROSTINI



Pickled Fig, Robiola, & Pistachio Oil Crostini image

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Appetizer     Fourth of July     Vegetarian     Quick & Easy     Graduation     Father's Day     Backyard BBQ     Fig     Pistachio     Summer     Shower     Grill     Grill/Barbecue     Healthy     Engagement Party     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 8

12 slices ciabatta bread
1/2 cup red wine vinegar
2 tablespoons sugar
6 dried figs
1/4 cup water
2 tablespoons pistachios, toasted and shelled
1/4 cup extra-virgin olive oil
Robiola cheese

Steps:

  • 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.

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