Bruschetta di Radicchio, Pomodori, Funghi e Formaggio
(Radicchio, Tomato, Mushroom and cheese Bruschetta)
2 Lg. Tomatoes - seeded and cut into small diced pieces 2 Cups Crimini Mushrooms - diced fairly small 3 Tbl. Parsley - Italian, flat and chopped coarsely 3 Tbl. Cheese - goat (the logs of the soft cheese work best here) 4 Slices Italian Country bread - about 3/4 inch thick 12-15 Leaves Radicchio - sliced into 3 inch wide pieces Q.B. Tbl. Extra virgin olive oil
Preheat the oven to 500 degrees.
Put the tomatoes, mushrooms, parsley and cheese into a small bowl and add 3 tablespoons of olive oil. Mix well. Add salt and pepper to taste. Set aside.
Once the oven reaches temperature, toast the bread on both sides until each slice is browned a bit. Let cool. peel a clove of garlic, and rub it over both sides of each piece of bread. (If garlic is not a favorite flavor, simply eliminate it or rub the garlic over one side of the bread.) Pour enough olive oil on each piece of bread to coat one side lightly. Place 3-4 pieces of radicchio on each slice and put the the bread and radicchio back in the oven. Leave in the oven until the radicchio begins to blacken - about 5 minutes.
When the bread is ready, remove from the oven and place the slices on a serving dish. Heap the tomato, mushroom, goat cheese and parsley mixture on each piece. Serve immediately
Last updated on:05/22/00 11:01:26 PM