Grilled Radicchio Bruschetta with Soft Cheese
Photography Aaron McLean.
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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.