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Venetian cicchetti with figs, robiola and pistachios

Venetian cicchetti with figs, robiola and pistachios

November 27th, 2022 | Vorspeisen

This recipe for fine fig cicchetti is super easy, really quick to make and a real eye-catcher on your cicchetti buffet. The Italian soft cheese Robiola flatters the figs and is topped with a nutty crunch of pistachios.

In my last blog post, I detail three very different Bácari in Venice, including Al Bottegon. The inspiration for the recipe for my Cicchetti with figs, robiola and pistachios comes from the small cookbook “Cicchettario – the legendary recipes of Al Bottegon in Venice”. And here we go:

Cicchetti with figs, robiola and pistachios

6-8 slices of baguette bread
roast, let cool
150 g Robiola cheese
spread the cream cheese on the bread slices, but not too thinly
2 fresh, ripe figs
cut into slices (or halve), place on top of the cream cheese
sweet paprika powder
sprinkle generously over the cicchetti
pistachio nuts, roughly chopped
place the pistachio nuts on the appetizers
coarse sea salt
give over the cicchetti
dark balsamic vinegar
drizzle each slice of bread with two drops of vinegar to intensify the taste


Instead of the Italian Robiola cheese, you can also use goat’s cream cheese. You can also vary the choice of fruit to your heart’s content. The only condition: it has to be ripe and sweet! Ripe pears are always a good choice, for example in combination with blue cheese. Anything that pleases is allowed.

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