Pickled Fig, Robiola & Pistachio Oil
Recipe information
Yield
Makes 12 servings
Ingredients
½ cup red wine vinegar
2 tablespoons sugar
6 dried figs
¼ cup water
2 tablespoons toasted, shelled pistachios
¼ cup extra-virgin olive oil
12 slices bread
Robiola cheese
Pistachio oil
Preparation
Step 1
Combine red wine vinegar, sugar, and dried figs with water in a saucepan; bring to a simmer. Remove from heat and let sit until figs soften, about 30 minutes.
Step 2
Halve figs lengthwise. (Alternatively, use 6 fresh figs and halve lengthwise.)
Step 3
Finely crush pistachios and combine with extra-virgin olive oil.
Step 4
Grill bread slices.
Step 5
Smear room-temperature Robiola cheese onto warm toasts. Top with halved figs. Drizzle with pistachio oil.
Nutrition Per Serving
One serving contains: Calories (kcal) 132.8 %Calories from Fat 39.2 Fat (g) 5.8 Saturated Fat (g) 1.0 Cholesterol (mg) 1.2 Carbohydrates (g) 18.4 Dietary Fiber (g) 1.0 Total Sugars (g) 4.7 Net Carbs (g) 17.3 Protein (g) 2.8 Sodium (mg) 120.7
