Ingredients

The following ingredients have 8 Servings
  • 1 baguette (sliced into 24 to 28 pieces)
  • 3 tablespoons extra virgin olive oil
  • ½ cup chopped onion
  • 1 medium head radicchio (cored and slivered)
  • 2 heads endive (thinly sliced crosswise)
  • ⅓ cup balsamic vinegar
  • 2 teaspoons sugar
  • ¾ cup grated firm aged goat cheese

Instruction

  • Preheat the oven to 400° F.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium high heat.  Add the onion and sauté for 2 minutes, until tender.  Add the radicchio and endive and sauté for 5 minutes until the lettuces begin to soften.  Add the vinegar and sugar and sauté for another 3 or so minutes, until quite wilted.
  • Meanwhile, place the baguette slices on a baking sheet , brush with the remaining 2 tablespoons olive oil, and bake for 4 or 5 minutes, until lightly toasted.  Remove from the oven and place on a serving platter.
  • Remove the lettuce mixture from the heat and spoon a bit onto each toasted baguette, and top with a hefty pinch of the grated cheese.  Let the cheese melt a bit into the warm topping and serve warm or at room temperature.