Grilled Radicchio with Bocconcini Mozzarella

This recipe makes great bruschetta of tomato, mozzarella, and radicchio.  I would highly recommend giving this recipe a try.

Ingredients

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

Directions

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.

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Fold the radicchio around the cheese and skewer it.

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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. 

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Garlic Toast

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.

 

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Remove the skewers and place radicchio packets on  the tomato slices and serve. Optional: Place olives on top of the open packets

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