Traditional recipes

Pickled Fig, Robiola & Pistachio Oil Crostini

Pickled Fig, Robiola & Pistachio Oil Crostini


  • 2 tablespoons pistachios, toasted and shelled
  • 1/4 cup extra-virgin olive oil

Recipe 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.

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

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One crostini 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) 120.7Reviews Section

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