Ingredients

  • Onion
  • 4 tablespoons olive oil
  • 4 tablespoons butter, unsalted
  • 6 medium onions, purple cut into wedges
  • 6 teaspoons rosemary chopped
  • 4 teaspoons sugar, brown
  • 6 tablespoons vinegar
  • 1 ½ french bread, baguette sliced
  • 3 cloves garlic
  • 4 tablespoons olive oil, virgin
  • Paste
  • 55 grams anchovies drained
  • 3 tablespoons milk
  • ½ clove garlic mashed
  • 2 tablespoons fresh basil chopped
  • pinch red pepper flakes
  • ½ tablespoon lemon juice
  • 1 tablespoon pine nuts roasted
  • 3 tablespoons olive oil, virgin
  • 2 heads radicchio cut into wedges

Directions

1. Paste: Soak anchovies in milk for 10 minutes. Drain well and pat dry on paper towels. Put the anchovies in a blender with all the remaining ingredients, except the oil, and blend to form a fairly smooth paste. Gradually blend in the oil. Transfer to a clean jar and refrierate for up to 5 days.
2. Onions: Sauté onions until caramelized. Add rosemary, sugar and vinegar and cook for 5 minutes longer. Keep warm.
3. Prepare bruschetta: Rub garlic on slices of bread. Drizzle with olive oil and grill both sides until crisp and golden.
4. Radicchio: Brush wedges with oil and broil for 2-3 minutes on each side until lightly charred.
5. Assembly: Brush each bruschetta with a little anchovy paste, top with radicchio then onion wedges. Serve immediately.

Notes
Serving Ideas:Makes 24 servings.


Categories
Appetizer, hot
Keywords
Appetizer, hot
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