Sautéed Radicchio and Goat Cheese Bruschetta

Vegetarian
Vegan
Dairy Free
Health score
1%
Sautéed Radicchio and Goat Cheese Bruschetta
55 min.
10
169kcal

Suggestions

This Sautéed Radicchio and Goat Cheese Bruschetta recipe is the perfect appetizer or snack for any occasion. The combination of flavors and textures is simply irresistible! The radicchio adds a slight bitterness that pairs perfectly with the creamy goat cheese, all on a crispy slice of grilled bread. It's a unique and elegant twist on the traditional bruschetta that's sure to impress your guests.

What's even better is that this recipe is not only delicious but also nutritious. Radicchio is a type of chicory that offers various health benefits. It's rich in antioxidants, vitamins, and minerals, and its distinctive red color comes from anthocyanins, which have anti-inflammatory properties. Goat cheese, on the other hand, is a good source of protein and calcium. So, you can indulge in this tasty treat without feeling too guilty!

Whether you're hosting a dinner party or looking for a tasty snack, this Sautéed Radicchio and Goat Cheese Bruschetta is sure to be a crowd-pleaser. It's easy to make, and the combination of flavors will leave your guests wanting more. So, why not give it a try? Your taste buds will thank you!

Ingredients

  • tablespoons balsamic vinegar 
  • 10 servings pepper black freshly ground
  • ounces bread crumbs italian
  • medium garlic clove 
  • 10 servings kosher salt 
  • 1.5 teaspoons brown sugar light packed
  • 1.5 teaspoons brown sugar light packed
  • tablespoons olive oil 
  • ounces radicchio thinly cored thinly sliced quartered ( 1 medium head)
  • 0.3 cup shallots minced

Equipment

  • bowl
  • frying pan
  • baking sheet
  • grill
  • spatula
  • grill pan

Directions

  1. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).Meanwhile, arrange the bread slices in a single layer on a baking sheet. Using 1 tablespoon of the oil, very lightly brush the tops of the bread with the oil. Flip the slices over and brush with the remaining tablespoon of oil. Generously season one side only with salt and pepper.
  2. Heat the olive oil in a large frying pan over medium heat until shimmering.
  3. Add the shallot and cook, stirring occasionally, until softened but not browned, about 2 minutes.
  4. Add the radicchio, season with salt and pepper, and cook, stirring occasionally, until mostly wilted, about 5 minutes.
  5. Add the vinegar and brown sugar and stir to combine. Cook until the vinegar has been absorbed, about 4 minutes. Continue cooking, stirring occasionally, until the mixture is completely wilted and dark in color, about 10 to 12 minutes more.
  6. Remove the pan from the heat. Taste and season with additional salt and pepper as needed; set aside.While the radicchio is cooking, place the goat cheese in a medium bowl. Using a rubber spatula, smash the cheese against the sides of the bowl until it reaches a smooth consistency.To serve, spread an equal amount of the goat cheese over each slice of bread. Divide the radicchio mixture evenly over the goat cheese.
  7. Cut the bruschetta into pieces if desired and serve.

Nutrition Facts

Calories169kcal
Protein5.54%
Fat57.49%
Carbs36.97%

Properties

Glycemic Index
14.2
Glycemic Load
0.55
Inflammation Score
-2
Nutrition Score
4.9739130314278%

Flavonoids

Cyanidin
28.8mg
Delphinidin
1.74mg
Luteolin
8.62mg
Quercetin
7.15mg

Nutrients percent of daily need

Calories:168.85kcal
8.44%
Fat:10.87g
16.73%
Saturated Fat:4.76g
29.73%
Carbohydrates:15.73g
5.24%
Net Carbohydrates:14.52g
5.28%
Sugar:9.26g
10.28%
Cholesterol:0mg
0%
Sodium:284.83mg
12.38%
Alcohol:0g
100%
Protein:2.36g
4.71%
Vitamin K:59.73µg
56.89%
Folate:29.94µg
7.49%
Vitamin E:0.92mg
6.13%
Vitamin B3:1.09mg
5.47%
Fiber:1.22g
4.88%
Copper:0.09mg
4.32%
Potassium:145.24mg
4.15%
Iron:0.74mg
4.11%
Manganese:0.07mg
3.59%
Vitamin C:2.38mg
2.89%
Vitamin B1:0.04mg
2.64%
Phosphorus:22.29mg
2.23%
Magnesium:8.79mg
2.2%
Vitamin B6:0.04mg
1.89%
Vitamin B2:0.03mg
1.67%
Zinc:0.22mg
1.45%
Source:Chow