Savory Radicchio And Prosciutto Crostini Topped With Sweet Syrupy Sapa

1. 1

   In a pan, heat the olive oil on low heat, add in the clove of garlic. Cook until lightly brown on all sides.

2. 2

   Turn up the heat, rough chop your head of radicchio, removing the core and cook down for a couple of minutes until the radicchio wilts.

3. 3

   Turn the heat down, chop up your prosciutto or bacon and add to the pan. You want to render the fat of this slowly - if you have the heat too high, the pork will crisp up & become chewy - you don't want this with the soft radicchio.

4. 4

   Allow to cook until most of the moisture in the pan has cooked out. The radicchio & pork should still be soft. Season with salt & pepper. Remove the clove of garlic and drizzle over the sapa or balsamic & honey mixture. Check your seasonings.

5. 5

   Toast the bread, top with a slice of pecorino then a spoonful of the mixture and serve immediately. Goes great with a glass of red wine.

* Per serving · 4 servings · Values may vary.