Pickled Fig, Robiola, & Pistachio Oil CrostiniRomulo Yanes
Quick pickled figs add a sweet-tartness to this bruschetta.
Recipe information
Yield
Makes 12 servings
Ingredients
12 slices ciabatta bread
½ cup red wine vinegar
2 tablespoons sugar
6 dried figs
¼ cup water
2 tablespoons pistachios, toasted and shelled
¼ cup extra-virgin olive oil
Robiola cheese
Preparation
Step 1
Combine red wine vinegar, sugar, and dried figs with ¼ cup water in a saucepan; bring to a simmer. Remove from heat and let sit until figs soften, about 30 minutes.
Step 2
Halve figs lengthwise. (Alternatively, use 6 fresh figs and halve lengthwise.)
Step 3
Finely crush pistachios and combine with extra-virgin olive oil.
Step 4
Grill bread slices.
Step 5
Smear room-temperature Robiola cheese onto warm toasts. Top with halved figs. Drizzle with pistachio oil.
Recipe notes
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