Crostini are one of the world’s greatest last minute appetizers. Basically if you buy a baguette, you can go home and slice it, toast the slices, and then have your way with the toppings.
I have turned all kinds of leftovers into crostini and bruschetta I am completely comfortable serving guests (leftover thinly sliced grilled chicken with a drizzle of pesto, Avocado and Cannelini Crostini, roasted tomatoes with a spoonful of ricotta, a slice of pink leftover roast beef with a dab of horseradish sauce).
And here’s what happened with some radicchio and endive and a piece of beautiful aged goat cheese I had on hand. You can use any kind of firm goat cheese in this dish, or another type of cheese altogether, and you could also use all endive or all radicchio if you like, though the two lettuces work very nicely together.
The sweet balsamic glaze is a great counter note to the bitterness of the lettuces. You can make the sautéed mixture ahead of time, then gently reheat it before using it to top the toasted baguette, and finishing off the whole thing with the cheese.
Next time I would use a microplane to grate the cheese, which would give it a lovely snowlike texture.
Radicchio and Endive Crostini with Aged Goat Cheese and Balsamic Glaze
- Preheat the oven to 400° F.
- Heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the onion and sauté for 2 minutes, until tender. Add the radicchio and endive and sauté for 5 minutes until the lettuces begin to soften. Add the vinegar and sugar and sauté for another 3 or so minutes, until quite wilted.
- Meanwhile, place the baguette slices on a baking sheet , brush with the remaining 2 tablespoons olive oil, and bake for 4 or 5 minutes, until lightly toasted. Remove from the oven and place on a serving platter.
- Remove the lettuce mixture from the heat and spoon a bit onto each toasted baguette, and top with a hefty pinch of the grated cheese. Let the cheese melt a bit into the warm topping and serve warm or at room temperature.
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