Easy Appetizer: Pickled Fig, Robiola & Pistachio Oil Crostini

Photo by Romulo YanesPhoto by Romulo YanesBy Bon Appétit

Pickled Fig, Robiola & Pistachio Oil Crostini
Recipe by the Bon Appétit Test Kitchen Makes 12

Every part of this appetizer sounds impressive. First, you have the crostini (which is actually just grilled bread); then you have the surprising pickled fruit (that you pickled yourself!); next comes a chic-sounding Italian cheese; and finally, a drizzle of on-trend pistachio oil.

But really, it just requires boiling some figs in vinegar, crushing pistachios in olive oil, grilling slices of bread, and then smearing robiola all over them. And voila! You've got yourself a Fancy Tuesday.

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12 slices ciabatta bread
1/2 cup red wine vinegar
2 tablespoons sugar
6 dried figs
2 tablespoons pistachios, toasted and shelled
1/4 cup extra-virgin olive oil
Robiola cheese

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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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