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.

Recipe «Bruschetta di radicchio alla griglia, lardo e balsamico (grilled radicchio, lardo & balsamic bruschetta)» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

1. 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).
2. Chargrill the radicchio in batches for 1-2 minutes each side until charred and just softened.
3. 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.