Radicchio and Endive Crostini with Aged Goat Cheese and Balsamic Glaze

Slightly bitter lettuces turn into a sweet topping with a bit of balsamic glaze.

Makes 24 to 28 crostini
Serving Size: 8

Radicchio and Endive Crostini with Aged Goat Cheese and Balsamic Glaze / Mia / Katie Workman / themom100.com

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).

Radicchio and Endive Crostini with Aged Goat Cheese and Balsamic Glaze / Mia / Katie Workman / themom100.com

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.

Radicchio and Endive Crostini with Aged Goat Cheese and Balsamic Glaze / Mia / Katie Workman / themom100.com

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 / Mia / Katie Workman / themom100.com

Radicchio and Endive Crostini with Aged Goat Cheese and Balsamic Glaze

Print

  • 1 baguette, sliced into 24 to 28 pieces
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup chopped onion
  • 1 medium head radicchio, cored and slivered
  • 2 heads endive, thinly sliced crosswise
  • 1/3 cup balsamic vinegar
  • 2 teaspoons sugar
  • 3/4 cup grated firm aged goat cheese

1. Preheat the oven to 400° F.

2. 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.

3. Meanwhile, place the baguette slices on a baking sheet , brush with the remaining 2 tablespoons olive oil, and bake for a4 or 5 minutes, until lightly toasted.  Remove from the oven and place on a serving platter.

4. 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.

Tags: , , , , , , , , , , , , ,


Welcome Newsletter

Dinnertime inspiration awaits.

Sign up to receive The Mom 100 recipe newsletter.

Leave a Reply

Your email address will not be published. Required fields are marked *


Pin
Tweet
Share
Yum