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1
Heat a grill pan or outdoor grill to medium high (about 375 degrees F to 425 degrees F).
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2
Meanwhile, arrange the bread slices in a single layer on a baking sheet.
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3
Using 1 tablespoon of the oil, very lightly brush the tops of the bread with the oil.
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4
Flip the slices over and brush with the remaining tablespoon of oil.
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5
Generously season one side only with salt and pepper.
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6
Place the bread on the grill (reserve the baking sheet) and cook until grill marks appear and the bread is toasted and crisp, about 2 to 3 minutes per side.
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7
Return the grilled bread to the reserved baking sheet, seasoned-side up, and rub the seasoned sides with the garlic clove.
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8
Set aside while you prepare the topping.
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9
Heat the olive oil in a large frying pan over medium heat until shimmering.
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10
Add the shallot and cook, stirring occasionally, until softened but not browned, about 2 minutes.
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11
Add the radicchio, season with salt and pepper, and cook, stirring occasionally, until mostly wilted, about 5 minutes.
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12
Add the vinegar and brown sugar and stir to combine.
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13
Cook until the vinegar has been absorbed, about 4 minutes.
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14
Continue cooking, stirring occasionally, until the mixture is completely wilted and dark in color, about 10 to 12 minutes more.
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15
Remove the pan from the heat.
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16
Taste and season with additional salt and pepper as needed; set aside.
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17
While the radicchio is cooking, place the goat cheese in a medium bowl.
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18
Using a rubber spatula, smash the cheese against the sides of the bowl until it reaches a smooth consistency.
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19
To serve, spread an equal amount of the goat cheese over each slice of bread.
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20
Divide the radicchio mixture evenly over the goat cheese.
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21
Cut the bruschetta into pieces if desired and serve.
