This is a delicious unique topping for bruschetta that would be great for the upcoming holidays when we are all looking for new ideas to serve to family and friends. The radicchio topping can be made up to two days in advance, and when needed the bruschetta can be assembled in just a few minutes. Radicchio di Treviso is a long, dark red lettuce with a slightly bitter flavor. By slowly cooking the radicchio with sliced red onions until soft with a little honey and balsamic vinegar, the topping has a sweet and sour flavor that Italians call “agrodolce”. This topping is spread on top of creamy goat cheese which adds a whole new dimension of flavor. I used a multigrain baguette type of bread, but any long, crusty bread would work well.
Deborah Mele 2011
Bruschetta With Radicchio And Goat Cheese
Radicchio which is a bitter lettuce, becomes much more mellow when cooked for this bruschetta topping.
- 2 Heads Treviso Lettuce
- 1 Small Red Onion, Peeled And Thinly Sliced
- 2 Tablespoons Olive Oil
- 2 Tablespoons Homey
- 1/2 Cup Balsamic Vinegar
- 1 Large Baguette Bread, Sliced 1/2 Inch Thick
- 1 (6 Ounce) Log Goat Cheese At Room Temperature
- Trim the radicchio and slice thinly.
- Heat the olive oil in a frying pan and cook the radicchio and onions over medium heat until softened and beginning to brown, about 8 minutes.
- Add the honey and vinegar, reduce the heat to a simmer, and continue to cook until the mixture thickens, about 20 minutes, and allow to cool.
- Place the bread slices cut side down, and brown under a broiler until light brown on both sides.
- Spread some of the softened goat cheese over each bread slice, then spoon on some of the radicchio mixture.
- Serve immediately.