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