Ingredients
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1
-
4
-
5
-
1/2
-
1
-
1
-
1/2
-
-
-
-
-
-
-
-
Directions
Radicchio & Burrata Crostini, Recipe courtesy Liza Schattenkerk, Recipe courtesy Liza Schattenkerk
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Steps
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1
Done
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Prep the Radicchio by Trimming the Ends and Cut Each Head of Radicchio Into Lengthwise Quarters and Then Into Crosswise Ribbons About 1/4-Inch Thick. Combine the Radicchio in a Cold Skillet With 3 Tablespoons Olive Oil, Garlic Cloves, Salt and Balsamic Vinegar. Cover and Cook Over Medium-Low Heat, Stirring Occasionally, Until the Radicchio Has Softened, About 10 Minutes. |
|
2
Done
|
Reduce the Heat to Low and Cook Until the Radicchio Is Quite Soft and the Bitterness Has Cooked Out, About 5 Minutes More. Season to Taste With Salt and Perhaps More Balsamic Vinegar (if You Desire). Remove from Heat and Set Aside. Remove Garlic Before Serving. |
|
3
Done
|
Slice the Baguette Into 1/2-Inch Slices and Toast Until Lightly Browned on Both Sides. |
|
4
Done
|
Spoon a Heaping Teaspoon of the Radicchio Marmalade Onto Each Slice of Toast and Top With a Similarly Sized Spoonful of Burrata. Sprinkle Each Toast With Black Pepper to Taste and a Drizzle of the Remaining Olive Oil, Then Serve. |
