Photo: Andrew Purcell
Serves 9
2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
2 red onions, thinly sliced
1 1/4 tsp. kosher salt, divided
1/4 cup plus 1 Tbsp. balsamic vinegar, divided
1 Tbsp. sugar
1 small head radicchio (about 1/2 pound), halved, core removed and thinly sliced
1/4 cup flat-leaf parsley leaves, chopped
1/4 cup mint leaves, torn
9 slices ciabatta
3 ounces fresh goat cheese
Total time: 20 minutes
Heat a medium saucepan over medium-high heat. Add 1 Tbsp. oil and then stir in onions and 1/2 tsp. salt. Cook, stirring often, until onions are browned but not completely soft, about 8 minutes. Stir in 1/4 cup vinegar and sugar. Simmer until reduced by 1/3, about 2 minutes. Add radicchio and remove pan from heat. Stir in parsley, mint, remaining 1 Tbsp. vinegar and remaining 1 Tbsp. oil. Season with remaining 3/4 tsp. salt.
Preheat grill or a grill pan over medium-high heat. Grill bread slices until lightly charred, 1 to 2 minutes per side.
Spoon about 1/4 cup radicchio mixture on each slice of grilled bread. Crumble goat cheese over top, drizzle with olive oil and serve.
Ingredients
Directions
Total time: 20 minutes
Heat a medium saucepan over medium-high heat. Add 1 Tbsp. oil and then stir in onions and 1/2 tsp. salt. Cook, stirring often, until onions are browned but not completely soft, about 8 minutes. Stir in 1/4 cup vinegar and sugar. Simmer until reduced by 1/3, about 2 minutes. Add radicchio and remove pan from heat. Stir in parsley, mint, remaining 1 Tbsp. vinegar and remaining 1 Tbsp. oil. Season with remaining 3/4 tsp. salt.
Preheat grill or a grill pan over medium-high heat. Grill bread slices until lightly charred, 1 to 2 minutes per side.
Spoon about 1/4 cup radicchio mixture on each slice of grilled bread. Crumble goat cheese over top, drizzle with olive oil and serve.
From the August 2015 issue of O, The Oprah Magazine
