Pickled Fig, Robiola, & Pistachio Oil Crostini
['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']
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.
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