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.
Servings: 8 People
Calories: 442kcal
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
Instructions
- 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
Calories: 442kcal | Carbohydrates: 64g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 793mg | Potassium: 508mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2658IU | Vitamin C: 8mg | Calcium: 181mg | Iron: 5mg