White Bean Bruschetta With Grilled Radicchio Salad
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Cannellini Bean (cooked)6 tbsps
Virgin Olive Oil (extra)6 tbsps
Balsamic Vinegar1 tsp
Red Pepper Flake (hot)1 clove
Garlic (thinly sliced)1
Salt2 large
Radicchio (heads de treviso)Directions:
1
Preheat grill or broiler
2
In a mixing bowl, gently stir together beans with 2 tablespoons of the olive oil, 2 tablespoons of the balsamic vinegar, the red pepper flakes, basil and garlic
3
Season lightly with salt and pepper
4
Halve the radicchio from top to bottom and place on an unoiled grill or under the broiler
5
Cook until wilted, about 3 minutes per side
6
Cut each half in half again to form wedges
7
Cut the core piece out and separate the leaves
8
Toss the leaves in a bowl with the remaining 4 tablespoons oil and 4 tablespoons vinegar, then season to taste with salt and pepper
9
Arrange the radicchio leaves on four plates like the fingers of a hand
10
Spoon the bean mixture onto four freshly grilled bread slices, place one slice in the middle of each salad and serve