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).
Endive and Goat Cheese Crostini
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.
Crostini are one of the greatest last minute appetizers, and a terrific way to use up what is on hand. Here’s what happened with radicchio, endive and a piece of beautiful aged goat cheese I had on hand.
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Other Crostini Recipes:
- Caramelized Onion and Spinach Crostini
- Smoked Salmon Crostini with Herbed Mayonnaise
- Creamy Mushrooms with Marsala Crostini
- Avocado and Cannellini Bean Crostini With Gremolata
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Radicchio and Endive Crostini with Aged Goat Cheese and Balsamic Glaze
Ingredients
- 1 baguette sliced into 24 to 28 pieces
- 3 tablespoons extra virgin olive oil
- ½ cup chopped onion
- 1 medium head radicchio cored and slivered
- 2 heads endive thinly sliced crosswise
- ⅓ cup balsamic vinegar
- 2 teaspoons sugar
- ¾ cup grated firm aged goat cheese
Directions
- 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.
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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