Pickled Fig, Robiola, & Pistachio Oil Crostini
Elegant crostini featuring sweet pickled figs atop creamy Robiola cheese, finished with a drizzle of pistachio-infused olive oil. A perfect blend of sweet, tangy, and savory flavors.
6 servings
1 hr
Be the first to rate this recipe
Ingredients
- •12 slices ciabatta bread
- •½ cup red wine vinegar
- •2 tablespoons sugar
- •6 whole dried figs
- •¼ cup water
- •2 tablespoons pistachios, toasted and shelled
- •¼ cup extra-virgin olive oil
- •8 ounces Robiola cheese
Cooking Instructions
- 1.
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.
35 min
- 2.
Halve figs lengthwise. (Alternatively, use 6 fresh figs and halve lengthwise.)
5 min
- 3.
Finely crush pistachios and combine with extra-virgin olive oil.
5 min
- 4.
Grill bread slices.
5 min
- 5.
Smear room-temperature Robiola cheese onto warm toasts. Top with halved figs. Drizzle with pistachio oil.
10 min
