Ingredients for 12 servings
½ cup red wine vinegar
2 tbsp sugar
6 dried figs
¼ cup water
2 tbsp toasted, shelled pistachios
¼ cup extra virgin olive oil
12 slices bread
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.
Halve figs lengthwise. (Alternatively, use 6 fresh figs and halve lengthwise.)
Finely crush pistachios and combine with extra-virgin olive oil.
Grill bread slices for some minutes on both sides.
Now it’s all set to prepare the bruschetta. Smear room-temperature Robiola cheese onto warm toasts. Top with halved figs. Drizzle with pistachio oil. Serve.