Pickled Fig, Robiola & Pistachio Oil Crostini

pickled-fig-robiola-and-pistachio-oil-crostini-6461Ingredients

SERVINGS: MAKES 12

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

Preparation

  • 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.
    • Recipe by The Bon Appétit Test Kitchen

 

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