Bruschetta With Burrata And Radicchio Marmalade

1. 1

   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.

2. 2

   Cover and cook over medium-low heat, stirring occasionally, until the radicchio has softened, about 10 minutes.

3. 3

   Reduce the heat to low and cook until the radicchio is quite soft and the bitterness has cooked out, about 5 minutes more.

4. 4

   Season to taste with salt and perhaps just a little more balsamic vinegar.

5. 5

   Remove from heat and set aside.

6. 6

   Remove the garlic cloves before serving.

7. 7

   Slice the baguette into 1/2 -inch slices and toast until lightly browned on both sides.

8. 8

   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).

9. 9

   Sprinkle each with a light grinding of black pepper and a drizzle of the remaining olive oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.