Bon Appétit | June 2011,
by The Bon Appétit Test Kitchen

Makes 12 servings

Quick pickled figs add a sweet-tartness to this bruschetta.

Category : Summer Pairings

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

Wine Pairings
2011 Syrah