12 slices Ciabatta Bread
• 1/2 cup Aceto di Vino Vinegar
• 2 tablespoons Brown Sugar
• 6 dried figs
• 1/4 cup water
• 2 tablespoons Large Roasted Salted Pistachios
• 1/4 cup Pistachio Oil
• Robiola cheese
Combine Aceto di Vino Vinegar, Brown 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.
Finely crush pistachios and combine with 1 tablespoon of the Pistachio Oil.
Grill bread slices.
Smear room-temperature Robiola cheese onto warm Ciabatta toasts. Top with halved figs. Drizzle with remaining Pistachio Oil.
Recipe adapted from www.epicurious.com
Photo courtesy of www.bonappetit.com