Radicchio and Endive Crostini with Aged Goat Cheese and Balsamic Glaze

Any firm goat cheese will work for this dish; you can also choose to serve all endive or all radicchio, if you like. The sauteed lettuce mixture can be made ahead of time, and then gently reheated before topping the toasted baguette.

Recipe from Katie Workman, blogger and author of The Mom 100 Cookbook

Radicchio and Endive Crostini with Aged Goat Cheese and Balsamic Glaze

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    1 baguette, sliced into 24-28 pieces 2 heads endive, thinly sliced crosswise
    1 tablespoon extra-virgin olive oil 1/3 cup balsamic vinegar
    1/3 cup chopped onion 2 teaspoons sugar
    1 medium head radicchio, cored and slivered 3/4 cup grated firm goat cheese


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    • 1

      Preheat the oven to 400° F.

    • 2

      Heat the olive oil in a large skillet over medium high heat. Add the shallot and saute for 2 minutes, until tender. Add the radicchio and endive and saute for 5 minutes until the lettuces begin to soften. Add the vinegar and sugar and saute for another 3 or so minutes, until quite wilted.

    • 3

      Meanwhile, place the baguette slices on a baking sheet and bake for about 5 minutes, until lightly toasted. Remove from the oven and place on a serving platter.

    • 4

      Remove the sauteed mixture from the heat and spoon onto each toasted baguette slice, and then top with a hefty pinch of the grated goat cheese. Let the cheese melt slightly into the warm topping and serve warm or at room temperature.

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