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Pickled Fig, Robiola, & Pistachio Oil Crostini

Serves 12


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

Products suggested for this recipe:

Pistachios - R/S

From $12.35


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