Bruschetta con Radicchio e Parmiggiano

From CSA member Morgan Pinney, 2015

One of Morgan’s all time favorite things to do with radicchio, a perfect appetizer or supper salad. Thank you for sharing this one, Morgan!

1 small head radicchio 
Parmesan cheese
2 cloves garlic, or a few garlic scapes
a few sprigs fresh basil (optional)
2 Tbs olive oil
salt to taste
Bread for base

Slice the radicchio in half and cut out the stem end. Lay down flat, and chop finely against the grain to make skinny strands. You can cut the chopped piles in half if you want the strands a little more manageable when you eat them, but I usually think they’re too pretty to do so. Put the mess in a large wide bowl.

Grate a 1-1/2 inch square of Parmesan cheese directly into the bowl with the radicchio.

Chop the last-of-the-season garlic scapes and add those too. Regular garlic will do too, if the scapes are gone.

Finely chop some fresh basil and add that too. (Optional, not critical)

Douse the pile with a couple waves of good olive oil…about 2 Tbsp.

Use a wooden spoon to toss everything together, add salt to taste, and pile onto good crusty bread or fresh focaccia! Buon appetito!