Pickled Fig, Robiola, & Pistachio Oil Crostini

1. 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.

2. 2

   Halve figs lengthwise. (Alternatively, use 6 fresh figs and halve lengthwise.)

3. 3

   Finely crush pistachios and combine with extra-virgin olive oil.

4. 4

   Grill bread slices.

5. 5

   Smear room-temperature Robiola cheese onto warm toasts. Top with halved figs. Drizzle with pistachio oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.