Pickled Fig, Robiola & Pistachio Oil Crostini Recipe

Truly a perfect combo of foods

1/4 cup extra-virgin olive oilCombine 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.Grill bread slices.

Smear room-temperature Robiola cheese onto warm toasts. Top with halved figs. Drizzle with pistachio oil.

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