Grilled Radicchio Bruschetta with Soft Cheese

, from Issue #22, page 71. September, 2015
Photography Aaron McLean.
    Grilled Radicchio Bruschetta with Soft Cheese

    Reinvent the way you make bruschetta with this salty, bacon, cheese and radicchio combination which will change the way you make bruschetta forever. 

    Serves: 6

    INGREDIENTS

    3 heads radicchio lettuce
    6 slices streaky bacon
    6 slices sourdough bread
    1 clove garlic, peeled
    200 grams soft feta or goat’s cheese
    fruity extra virgin olive oil
    balsamic vinegar
    1 long red chilli, seeded, finely sliced
    fresh marjoram or oregano

    METHOD

    Preheat the grill plate of the barbecue.

    Cut each radicchio in half through the core. Place cut side up on the bench and drizzle with a little olive oil and season. Wrap a slice of bacon around each half and secure with a toothpick. Place cut side down over a medium low heat and grill until the bacon is crisp on all sides.

    Lightly brush the bread with olive oil and grill both sides until golden. Rub one side with the garlic clove.

    Spread the bread generously with cheese and top with radicchio.

    Place on a serving platter and drizzle with olive oil and balsamic vinegar. Season with sea salt and scatter over the chilli and herbs.

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.