Savory Radicchio and Prosciutto Crostini Topped with Sweet Syrupy Sapa Recipe

In a large pan, warm the olive oil over low heat. Add the whole garlic clove and cook it gently until it's lightly brown on all sides, infusing the oil with its aroma. Remove and discard the garlic clove once it's fragrant.

Increase the heat to medium-high. Rough chop the radicchio head, after removing its core, and add it to the pan. Sauté for a couple of minutes, just until the radicchio begins to wilt.

Turn the heat back down to low. Add the chopped prosciutto (or bacon) to the pan. The goal here is to slowly render the fat from the pork; if the heat is too high, it will crisp up and become chewy, which contrasts with the soft radicchio. Continue cooking until most of the moisture in the pan has evaporated and the radicchio and pork are still soft. Season with salt and pepper to taste.

Drizzle the warm radicchio and prosciutto mixture with the sapa or your balsamic and honey blend, then give it a quick stir. Taste and adjust seasonings as needed.

Toast your bread slices until golden. Top each piece with an optional slice of pecorino or sheep's milk cheese, then spoon over a generous amount of the warm radicchio mixture. Serve the crostini immediately while everything is still warm.