Bruschetta with Grilled Radicchio and Pancetta

Now if the simple Bruschetta is not enough, let’s pimp it up!

The version that I want to propose to you uses Italian Radicchio and Italian Pancetta.

Ingredients:

• 4 slices of Pane Toscano (Tuscan bread)
• 1 Radicchio
• 1/4 lb. of Italian Pancetta, thinly sliced
• Olive Oil
• 1 clove of Garlic
• Salt

How we make Bruchetta Radicchio and Pancetta:

1. Pour some olive oil on the sliced Pane Toscano.
2. Put the bread slices on a preheated grilling pan and cook them. To know how the bread is ready look at the smoke coming up from the side of the bread. When you flip it, it has to have char marks on it and if you touch it it should be hot and toasty.
3. When the bread is ready, take it off from the pan and rub it with the garlic clove. (Don’t add salt this time, because we are going to add seasoned ingredients).
4. Cut the Radicchio in a half and then into quarters.
5. Put it in a bowl and sprinkle it with olive oil, salt and pepper.
   Put it on the grilling pan. Cook it for a few minutes on one side and then flip it. It will be ready when the color of the leaves is faded and slightly brown. Cut the white part that keep the leaves together.
6. Put the radicchio aside. Cut the slices of Pancetta into strips.
7. Put the cut Pancetta on top of the bread an then lay the radicchio leaves carefully on top of the Pancetta.

 

Enjoy!

I love the mix of these flavors, the bread, the garlic, the olive oil, the sweet and savory taste of Pancetta and the slightly bitterness of Radicchio… Explosion of taste!