This recipe makes great bruschetta of tomato, mozzarella, and radicchio. I would highly recommend giving this recipe a try.
1 radicchio head
6 Bocconcini Mozzarella
2 T olive oil
2 large heirloom tomatoes
Optional 24 Kalamata olives pitted
6 slices of olive bread or sour dough
4 large garlic cloves finely minced
1/2 C olive oil
Grill temperature 320º F Oven temperature 375º F
Remove core of radicchio and separate the leaves and wash gently then dry. Prepare 12 leaves. Drain the cheese and cut 6 into half. Season with sea salt and pepper. Place a cheese half inside a leaf and brush with olive oil.
Fold the radicchio around the cheese and skewer it.
Heat grill to 320º F Brush packets with olive oil and season with salt and pepper then grill about 3-4 minutes per side until the cheese melts.
Heat olive oil in small sauce pan and add garlic. Cook for 3-4 minutes. Remove from heat and set aside. Slice 6 one inch slices of bread and remove crusts and cut them into half. Place slices on foil covered baking sheet.Brush both sides with garlic olive oil. Bake about 7 minutes per side. Remove to rack and cool. Maybe made ahead of time and stored in sealed bag.
Place a slice of tomato on the toast and season with salt and pepper.
Remove the skewers and place radicchio packets on the tomato slices and serve. Optional: Place olives on top of the open packets