Bon Appétit | June 2011, www.epicurious.com
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
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.