Inspired by Bon Appetit, but with much artistic license for slackers who will not likely track down Robiola cheese and will not make a special trip for pistachios. See Bruschetta Deconstructed for in-depth coverage on the topic.
12 slices ciabatta bread (or the toasts here)
1/2 cup red wine vinegar
2 Tbsp sugar
6 dried figs (or twice that depending on the size of fig.)
1/4 cup water
2 Tbsp pistachios, toasted and shelled (or almonds, walnuts or filberts)
1/4 cup extra-virgin olive oil
Robiola cheese (any soft brie-like cheese, or even cream cheese will work)
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 if small. Slice larger figs into several flat pieces.
Finely crush pistachios and combine with extra-virgin olive oil.
Grill bread slices (or use these toasts).
Smear room-temperature Robiola cheese onto warm toasts. Top with halved figs. Drizzle with pistachios and oil.
Store and transport figs and nuts in their own to-go containers, bring toasts in a ziploc bag and bring cheese in its original package. To make prep very easy pre-slice figs and return them to their liquid so they can steep in comfort.
The fig and nut combo is delish melted with sharp cheddar in quesadillas or on pizzas as an appetizer.