Last night I had a food demo at a beautiful Tuscan home overlooking Lake Austin. The architecture of the home was my inspiration for our little menu - a healthy take on Bruschetta. Instead of the traditional bread base, I used radicchio leaves and modified the toppings a bit to create a delicious one bite taste of Italy.
Tangy Radicchio Appetizers
- Radicchio leaves, rinsed and dried
- Goats Cheese
- Green Olives, sliced
- Black Olives, minced
- Basil ribbons
- Balsamic Vinegar
- Olive Oil
Directions: After rinsing and drying the radicchio leaves, you can either tear or cut them into little cups (in the image, I used kitchen shears to shape). Once you have all the leaves ready to go, begin assembling them. Start with a smear of goat cheese, then sliced green olives, then minced black olives. Follow with basil ribbons and top with a splash of balsamic vinegar and olive oil and serve immediately.
For the basil ribbons: Stack clean basil leaves on top of each other. Roll up into one "cigar" and slice thinly through. Use the basil ribbons right away!
appetizer looks really great- loved the olive twist!
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