Bruschetta with burrata and radicchio marmalade
Bruschetta with burrata and radicchio marmalade
Rating: (1 rated)
Recipe Yield: Total time: 20 minutes | Serves 8
1 pound radicchio, preferably Treviso 4 tablespoons olive oil, divided 5 whole garlic cloves, peeled 1/2 teaspoon salt 1 tablespoon balsamic vinegar 1 baguette 1/2 pound burrata Freshly ground black pepper

Step 1 Trim ends, then cut each head of radicchio into lengthwise quarters and then into crosswise ribbons about 1/4 -inch wide. Combine the radicchio in a cold skillet with 3 tablespoons olive oil, garlic, salt and balsamic vinegar. Cover and cook over medium-low heat, stirring occasionally, until the radicchio has softened, about 10 minutes.

Step 2 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 just a little more balsamic vinegar. Remove from heat and set aside. Remove the garlic before serving.

Step 3Slice the baguette into 1/2 -inch slices and toast until lightly browned on both sides.

Step 4Spoon a heaping teaspoon of the radicchio marmalade onto each slice of bread and top with a similarly sized spoonful of burrata (try to get both the filling and the wrapping in each spoonful). Sprinkle each with a light grinding of black pepper and a drizzle of the remaining olive oil and serve.

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