Bruschetta With Burrata and Radicchio Marmalade

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READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim ends, then cut each head of radicchio into lengthwise quarters and then into crosswise ribbons about 1/4 -inch wide. Combine the radicchio in a cold skillet with 3 tablespoons olive oil, garlic, salt and balsamic vinegar.
  • Cover and cook over medium-low heat, stirring occasionally, until the radicchio has softened, about 10 minutes.
  • Reduce the heat to low and cook until the radicchio is quite soft and the bitterness has cooked out, about 5 minutes more.
  • Season to taste with salt and perhaps just a little more balsamic vinegar.
  • Remove from heat and set aside.
  • Remove the garlic cloves before serving.
  • Slice the baguette into 1/2 -inch slices and toast until lightly browned on both sides.
  • Spoon a heaping teaspoon of the radicchio marmalade onto each slice of bread and top with a similarly sized spoonful of burrata (try to get both the filling and the wrapping in each spoonful).
  • Sprinkle each with a light grinding of black pepper and a drizzle of the remaining olive oil and serve.
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