Pickled Fig, Robiola, & Pistachio Oil Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Quick pickled figs add a sweet-tartness to this bruschetta. Ingredients:
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 |
Directions:
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. Halve figs lengthwise. (Alternatively, use 6 fresh figs and halve lengthwise.)
3. Finely crush pistachios and combine with extra-virgin olive oil.
4. Grill bread slices.
5. Smear room-temperature Robiola cheese onto warm toasts. Top with halved figs. Drizzle with pistachio oil.
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