Grilled Radicchio Bruschetta, Marinated Chevre and Fresh Peas
Preparation: 10 minutes
Cooking: 3 minutes
1 firm head radicchio, outer leaves discarded
¼ cup (60mls) extra virgin olive oil
1 tablespoon (20mls) balsamic glaze
6 slices ciabatta
1 clove garlic
Small jar marinated Chevre
400g peas in their pods (about 120g shelled weight)
¼ cup fresh mint leaves
½ tablespoon (10mls) lemon juice
Salt and freshly ground pepper to taste
- Cut the radicchio in half lengthwise and then in three, being careful to keep some of the stem attached to each quarter. Submerge the radicchio pieces in iced water for at least 5 mins to clean and longer if you wish to reduce bitterness. Drain well on kitchen towel.
- Combine 1 tablespoon olive oil and balsamic glaze and toss gently through radicchio in a bowl.
- Rub bread both sides with cut garlic cloves, brush with remaining oil and place on pre-heated char-grill with the radicchio. Remove bread when toasted on both sides and cook radicchio until browned on the outside about 3 to 5 mins, turning occasionally.
- Meanwhile smash peas in a mortar and pestle or pulse in food processor with half the mint leaves and a pinch of salt. Stir through remaining oil and the lemon juice. Taste and adjust seasoning and add more juice if desired.
- Place radicchio on bread and top with marinated chevre and smashed peas, garnish with remaining mint leaves and serve warm.
Lyndey’s Note: You can buy ready-marinated chevre or goats cheese flavoured with garlic, chilli and herbs. Balsamic glaze is available in supermarkets, but if not, reduce ½ cup balsamic vinegar with 2 tablespoons brown sugar over high heat for 4 minutes.