Appetizers & Soups

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Pickled Fig, Robiola, & Pistachio Oil Crostini

Difficulty:Easy

Ingredients

  • ■   8 oz dried figs

Description

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

  • 1. Combine Aceto di Vino Vinegar, Brown Sugar and Dried Figs with 1/4 cup water in a saucepan; bring to a simmer.
  • 2. Remove from heat and let sit until figs soften, about 30 minutes.
  • 3. Halve figs lengthwise.
  • 4. Finely crush pistachios and combine with 1 tablespoon of the Pistachio Oil.
  • 5. Grill bread slices.
  • 6. Smear room-temperature Robiola cheese onto warm Ciabatta toasts.
  • 7. Top with halved figs.
  • 8. Drizzle with remaining Pistachio Oil.
  • 9. Recipe adapted from www.epicurious.com
  • 10. Photo courtesy of www.bonappetit.com

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