American Pickled Fig,Robiola,Pistachio Oil Crostini

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Fig

Ficus carica is an Asian species of flowering plants in the mulberry family, known as the common fig (or just the fig). It is the source of the fruit also called the fig, and as such is an important crop in those areas where it is grown commercially. Native to the Middle East and western Asia, it has been sought out and cultivated since ancient times, and is now widely grown throughout the temperate world, both for its fruit and as an ornamental plant.The species has become naturalized in scattered locations in Asia and North America.

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PICKLED FIG, ROBIOLA, & PISTACHIO OIL CROSTINI

INGREDIENTS

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

PREPARATION

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.