Bruschetta di radicchio alla griglia, lardo e balsamico (grilled radicchio, lardo & balsamic bruschetta)

Create the perfect starter to an Italian feast with this platter of char-grilled ciabatta and radicchio, cured meat and olive oil. Bellissimo.

Heat a chargrill pan over high heat. Brush the sliced ciabatta with olive oil, then grill in batches for 1-2 minutes each side until it is toasted and charred. Rub each side of the toast with garlic and place on a wire rack to cool (this will prevent the toast from going soft).
Chargrill the radicchio in batches for 1-2 minutes each side until charred and just softened.
Top each slice of grilled bread with a slice of lardo and a wedge of radicchio, then drizzle with a little balsamic vinegar and season with sea salt and freshly ground black pepper. Serve immediately as part of an antipasti platter.

Source

1 large ciabatta loaf, sliced 1.5cm thick

Olive oil, to brush

1 garlic clove, halved

3 small radicchio, outer leaves removed, cut into wedges

100g thinly sliced lardo

100ml very good-quality aged balsamic vinegar

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