ItalianStarter
Savory Radicchio and Prosciutto Crostini Topped with Sweet Syrupy Sapa
These crostini feature wilted radicchio and slowly rendered prosciutto, cooked in garlic-infused olive oil. The mixture is spooned over toasted bread, with an optional slice of sheep's milk cheese, and finished with a drizzle of sapa or a balsamic-honey blend. It's a quick appetizer that comes together in about 45 minutes.
Method
2 steps · 45 min total
- 01
Cook Radicchio and Prosciutto
In a pan, heat the olive oil over low heat, then add the clove of garlic. Cook until the garlic is lightly brown on all sides.
Increase the heat, rough chop your head of radicchio (after removing the core), and add it to the pan. Cook for a couple of minutes until the radicchio wilts.
Turn the heat down, chop up your prosciutto or bacon, and add it to the pan. You want to render the fat slowly here; if the heat is too high, the pork will crisp up and become chewy, which you don't want with the soft radicchio. Allow it to cook until most of the moisture in the pan has cooked out. The radicchio and pork should still be soft. Season with salt and pepper.
