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Pickled Fig, Robiola, & Pistachio Oil Crostini

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This elegant pickled fig, robiola and pistachio oil crostini is a sophisticated vegetarian starter that beautifully balances sweet and savoury notes. The sharp tang of the red wine vinegar pickling liquid cuts through the richness of the creamy Robiola cheese, while the dried figs provide a chewy, honeyed contrast. It is a wonderful choice for an autumn dinner party or a light weekend lunch when you want something a little more refined than standard bruschetta.

Preparing the pistachio oil at home adds a luxurious, nutty finish that elevates the simple ciabatta base. If you prefer a milder flavour, you can substitute the dried figs for fresh ones when they are in season, simply skipping the simmering process. Serve these warm as an appetiser alongside a crisp glass of white wine for a truly Mediterranean feel.

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Ingredients for Pickled Fig, Robiola, & Pistachio Oil Crostini

  • 12 slices ciabatta bread

  • 120ml red wine vinegar

  • 2 tablespoons sugar

  • 6 dried figs

  • 60ml water

  • 2 tablespoons pistachios, toasted and shelled

  • 60ml extra-virgin olive oil

  • Robiola cheese

How to make Pickled Fig, Robiola, & Pistachio Oil Crostini

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Combine red wine vinegar, sugar, and dried figs with 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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