White Bean Bruschetta with Grilled Radicchio Salad

Total Time:
21 min
Prep:
15 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup cooked cannellini beans
  • 6 tablespoons extra virgin olive oil
  • 6 tablespoons balsamic vinegar
  • 1/2 teaspoon hot red pepper flakes
  • 2 tablespoons basil leaves, chiffonade
  • 1 clove garlic, thinly sliced
  • Salt and freshly ground pepper
  • 2 large heads radicchio de Treviso
  • 4 1 -inch thick slices Italian peasant bread, grilled
Directions
  • Preheat grill or broiler. 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. Season lightly with salt and pepper.

  • Halve the radicchio from top to bottom and place on an unoiled grill or under the broiler. Cook until wilted, about 3 minutes per side. Cut each half in half again to form wedges. Cut the core piece out and separate the leaves. Toss the leaves in a bowl with the remaining 4 tablespoons oil and 4 tablespoons vinegar, then season to taste with salt and pepper.

  • Arrange the radicchio leaves on four plates like the fingers of a hand. Spoon the bean mixture onto four freshly grilled bread slices, place one slice in the middle of each salad and serve.


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