Ingredients

• 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

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Instructions

1. 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.
2. Halve figs lengthwise. (Alternatively, use 6 fresh figs and halve lengthwise.)
3. Finely crush pistachios and combine with extra-virgin olive oil.
4. Grill bread slices.
5. Smear room-temperature Robiola cheese onto warm toasts. Top with halved figs. Drizzle with pistachio oil.