Stracchino and seared radicchio bruschetta

Ingredients

For 1 serving

• Whole wheat bread60 g
• Radicchio120 g
• Stracchino50 g
• Balsamic vinegar10 ml
• Saltto taste

Contains: gluten, lactose, sulphites,

In season: November – February

Method

1. Wash the radicchio, remove any damaged outer leaves and cut it into thin wedges, keeping a little of the core so they hold together.
2. Heat a non-stick pan over high heat and sear the radicchio for 3 minutes, turning, until wilted and lightly charred at the edges.
3. Add the balsamic vinegar, let it bubble away until the radicchio is glossy, and salt it.
4. Meanwhile toast the wholemeal bread slices in a pan or on a griddle for 2–3 minutes per side, until crisp.
5. Spread the stracchino on the toast and top with the hot radicchio.