Saturday, January 29, 2011

Tangy Radicchio Appetizer

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!

1 comment:

Suchitra Vaidyaram said...

appetizer looks really great- loved the olive twist!