Pickled Fig, Robiola, & Pistachio Oil Crostini

Ingredients for Pickled Fig, Robiola, & Pistachio Oil Crostini

• 12 slices ciabatta bread

• 120ml red wine vinegar

• 2 tablespoons sugar

• 6 dried figs

• 60ml water

• 2 tablespoons pistachios, toasted and shelled

• 60ml extra-virgin olive oil

• Robiola cheese

Combine red wine vinegar, sugar, and dried figs with 60ml 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.