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

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Last updated on:05/22/00 11:01:26 PM