Savory Radicchio and Prosciutto Crostini Topped with Sweet Syrupy Sapa

Savory Radicchio and Prosciutto Crostini Topped with Sweet Syrupy Sapa might be a good recipe to expand your side dish collection. This recipe makes 4 servings with 125 calories, 5g of protein, and 4g of fat each. For $1.33 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of Mediterranean food. 19 people were glad they tried this recipe. A mixture of sheep's milk cheese, pancetta, Salt & Pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 50%, this dish is solid. If you like this recipe, you might also like recipes such as Crostini Of Radicchio, Prosciutto And Sapa, Sweet Pea Crostini with Prosciutto, and Bluestem's Crostini with Prosciutto and Hot and Sweet Cipollini.

Servings: 4

 

Ingredients:

toasty bread

clove of garlic

1-2 glugs of olive oil

2-3 slices of pancetta, prosciutto, bacon, speck - whatever fatty component you want.

Head of radicchio

salt & pepper

optional - few slices of soft cheese - we use sheep's milk (pecorino)

spoonful of sapa - grape must or if unavailable, you can you balsamic vinegar with a tiny bit of honey

Equipment:

frying pan

Cooking instruction summary:

  1. In a pan, heat the olive oil on low heat, add in the clove of garlic. Cook until lightly brown on all sides.
  2. Turn up the heat, rough chop your head of radicchio, removing the core and cook down for a couple of minutes until the radicchio wilts.
  3. Turn the heat down, chop up your prosciutto or bacon and add to the pan. You want to render the fat of this slowly - if you have the heat too high, the pork will crisp up & become chewy - you dont want this with the soft radicchio.
  4. Allow to cook until most of the moisture in the pan has cooked out. The radicchio & pork should still be soft. Season with salt & pepper. Remove the clove of garlic and drizzle over the sapa or balsamic & honey mixture. Check your seasonings.
  5. Toast the bread, top with a slice of pecorino then a spoonful of the mixture and serve immediately. Goes great with a glass of red wine.

 

Step by step:


1. In a pan, heat the olive oil on low heat, add in the clove of garlic. Cook until lightly brown on all sides.Turn up the heat, rough chop your head of radicchio, removing the core and cook down for a couple of minutes until the radicchio wilts.Turn the heat down, chop up your prosciutto or bacon and add to the pan. You want to render the fat of this slowly - if you have the heat too high, the pork will crisp up & become chewy - you dont want this with the soft radicchio.Allow to cook until most of the moisture in the pan has cooked out. The radicchio & pork should still be soft. Season with salt & pepper.

2. Remove the clove of garlic and drizzle over the sapa or balsamic & honey mixture. Check your seasonings.Toast the bread, top with a slice of pecorino then a spoonful of the mixture and serve immediately. Goes great with a glass of red wine.


Nutrition Information:

Quickview
124 Calories
4g Protein
4g Total Fat
17g Carbs
8% Health Score
Limit These
Calories
124
6%

Fat
4g
7%

  Saturated Fat
1g
8%

Carbohydrates
17g
6%

  Sugar
2g
2%

Cholesterol
4mg
2%

Sodium
403mg
18%

Get Enough Of These
Protein
4g
10%

Vitamin K
180µg
172%

Manganese
0.44mg
22%

Folate
65µg
16%

Selenium
10µg
15%

Copper
0.29mg
14%

Vitamin E
1mg
11%

Vitamin B1
0.16mg
11%

Vitamin B3
2mg
11%

Phosphorus
82mg
8%

Potassium
279mg
8%

Iron
1mg
8%

Fiber
1g
7%

Vitamin C
5mg
7%

Vitamin B2
0.1mg
6%

Magnesium
23mg
6%

Zinc
0.86mg
6%

Calcium
55mg
6%

Vitamin B6
0.1mg
5%

Vitamin B5
0.46mg
5%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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