This was another recipe from Wine Bar Food, which we've been cooking from every weekend since we got it, and it is so good, not to mention affordable...radiccio and a small package of (naturally lower fat) goat cheese. I used homemade green olive and basil bread that we had in the freezer, but the recipe calls for a plain french bread. Treviso is a variety of radiccio that is used all over Northern Italy, and is abundant at the Rialto Markets in Venice (where we fell in love with it). It's been impossible to find here, but that could be because we live in the sticks of NH. At any rate, the regular round heads of radiccio that are available in our grocery store taste similar enough with a bitter bite and gorgeous purple color.
When we were making this, the smell of the balsamic vinegar for the first few minutes after adding it to the wilted radiccio was almost enough to make me sick, and definitely had me nervous about this snack, but it mellowed out and the final product was delicously sweet with just enough bitterness left.
Treviso Marmalade & Goat Cheese Crostini
Adapted from Wine Bar Food
2 heads of treviso (or round radiccio)
2 tablespoons extra virgin olive oil
2 tablespoons sugar
1/2 cup balsamic vinegar
16 slices of bagette
6 ounzes goat cheese (softened to room temperature)
Fresh basil (optional)
If using the round radiccio, cut each head in quarters and remove the tough stem. Coarsly chop the leaves. Heat olive oil in medium pan over medium heat. Add the radiccio and cook until wilted, stirring frequently (about 5-6 minutes). Stir in the vinegar and sugar, reduce the heat to medium-low and cook until all of the vinegar is evaporated and the mixture has reduced to a jammy consistency, cool to room temperature.
Meanwhile slice the bagette and broil 1-2 minutes on each side until brown. Divide the goat cheese evenly between the slices and spread to cover the toast. Top each crostini with a equal amount of the marmalade and serve, topped with fresh basil if you have it.