The bruschetta with radicchio, walnut sauce, and stracciatella are flavorful and easy to prepare, a perfect version of bruschetta for the fall and winter. Indeed, bruschetta are so versatile that preparing them only in summer with tomato is not enough for us! So besides the ever-summer version with grilled peaches and brie, the one with cherry tomatoes and ricotta, or with mushrooms and with pumpkin, today we propose extremely tasty, vegetarian, and flavor-rich bruschetta. To make them, we started from two recipes we love, the walnut sauce which is perfect not only for pasta, and the grilled radicchio which, besides being an excellent autumnal and winter side, becomes the perfect topping for our bruschetta!
The preparation is very simple: we marinate the radicchio for an hour with an emulsion of oil, balsamic vinegar, minced garlic, salt, and pepper, and then we grill it on a hot grill. We prepare the walnut sauce by simply blending all the ingredients. We toast the bread slices, spread them with walnut sauce, cover them with chopped radicchio, and finish with some stracciatella and olive oil.
To prepare these bruschetta with radicchio, walnut sauce, and stracciatella, we used bread for bruschettone, making them an excellent idea for a dinner and a lunch that’s very tasty and substantial. But naturally, we can also prepare them in a smaller format for a cocktail party with friends or as a starter. Moreover, they can be excellent also for a brunch or a buffet. With a few simple moves, you will get mouth-watering bruschetta!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients to prepare Bruschetta with Radicchio, Walnut Sauce, and Stracciatella
- 4 slices bread
- 200 g stracciatella
- extra virgin olive oil
- 1 head radicchio
- 50 g extra virgin olive oil
- 50 g balsamic vinegar
- 1 clove garlic
- salt
- pepper
- 250 g walnuts
- 50 g bread crumbs
- to taste milk
- 1 clove garlic
- extra virgin olive oil
- salt
- pepper
Tools to prepare Bruschetta with Radicchio, Walnut Sauce, and Stracciatella
- 1 Cutting board
- 1 Knife
- 1 Cast iron grill
- 1 Blender
Steps to prepare Bruschetta with Radicchio, Walnut Sauce, and Stracciatella
Prepare the bruschetta with radicchio, walnut sauce, and stracciatella by first preparing the grilled radicchio: wash the radicchio well, dry it, and remove the tougher outer leaves. Then cut it in half and then into quarters.
Prepare an emulsion by mixing in a small bowl oil with minced garlic, balsamic vinegar, salt, and pepper.
Pour this emulsion over the radicchio and let it marinate for an hour.
Heat a grill or griddle over high heat and cook the radicchio for a few minutes on each side, basting it during cooking with the aromatic oil.
Let the radicchio cool slightly and then chop it into pieces.
Prepare the walnut sauce or pesto by placing the walnuts, bread crumbs soaked in milk and squeezed, garlic, olive oil, and salt in the blender. Blend until a thick sauce is obtained.
To prepare the bruschetta, heat a grill and toast each slice of bread for a few minutes on each side until they become crispy and golden.
Now we can assemble the bruschetta: spread each slice of bread with the prepared walnut sauce.
Distribute the grilled radicchio and a few spoonfuls of stracciatella on top.
Finally, drizzle each bruschetta with extra virgin olive oil and they are ready to be enjoyed.
Simo and Cicci recommend
You can store the bruschetta in the refrigerator for 1-2 days, although it is ideal to consume them immediately.
You can prepare the walnut sauce in advance and store it in the refrigerator in an airtight container or sterilized jars for up to 4-5 days.
You can use the type of bread you prefer, such as whole wheat or gluten-free bread for a gluten-free version.
