Pickling was, and still is, an extremely popular way to preserve food. But it also lends an incredible flavor too! Tangy, sweet, rich, creamy and crunchy! This recipe has it all! Enjoy!
12 slices ciabatta bread
1/2 cup red wine vinegar
2 tablespoons sugar
6 dried figs (Can make pickled onions instead – see instructions below)
2 tablespoons pistachios, toasted and shelled (OPTIONAL)
1/4 cup extra-virgin olive oil
Robiola cheese (Can substitute a mixture of ½ cup of Mascarpone and 1/3 cup of Ricotta cheese)
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 (or the Mascarpone/Ricotta substitute) onto warm toasts. Top with halved figs (or onions if going that route). Drizzle with pistachio oil (or just the olive oil if omitting the pistachios).
If making pickled onions instead of figs:
4 spring onions or 6 scallions, whites only, thinly sliced
1/4 cup apple cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.