Oh my gosh, you have to try these charred radicchio crostini! I discovered this little gem of an appetizer years ago at a tiny trattoria in Rome, and I’ve been obsessed ever since. The magic is in how something so simple – just bitter radicchio kissed by fire – transforms into pure deliciousness when piled on crispy bread. Trust me, your guests will go wild for these.
They’re my go-to when I need something impressive but don’t want to fuss – ready in 20 minutes flat. That beautiful char brings out radicchio’s natural sweetness while keeping its signature bite, and when you add that garlicky olive oil and salty Parmesan? Absolute perfection. Every Italian nonna knows the secret is letting good ingredients shine, and this recipe proves it.
Table of Contents
Why You’ll Love This Charred Radicchio Crostini
Let me tell you why this recipe never leaves my party rotation:
- 20 minutes flat – from fridge to plate faster than ordering takeout
- Bold flavors – that perfect balance of bitter, sweet, and salty will make your taste buds dance
- Party magic – looks fancy but couldn’t be easier (your secret’s safe with me)
- Pantry staples – just 6 main ingredients you probably have right now
- Crowd pleaser – vegetarians and meat-lovers alike go crazy for these
Seriously, once you taste that crispy-chewy-charrred combo, you’ll understand why I make these at least twice a month!
Ingredients for Charred Radicchio Crostini
Here’s what you’ll need to make these beauties – simple but mighty ingredients that make all the difference:
- 1 head radicchio (quartered – don’t skip the core, it holds everything together!)
- 4 slices rustic bread (about ½ inch thick – I use sourdough but ciabatta works great too)
- 2 tbsp olive oil (the good stuff, for both grilling and drizzling)
- 1 clove garlic (minced – or just halved if you want to rub it lightly on the toast)
- ¼ cup grated Parmesan (freshly grated melts better than pre-shredded)
- Salt and pepper (to taste – don’t be shy with the pepper!)
- 1 tbsp balsamic glaze (optional but oh-so-good for that sweet-tangy finish)
Ingredient Notes & Substitutions
No Parmesan? No problem! Creamy ricotta makes a lovely swap if you want something milder. For gluten-free friends, just use your favorite GF bread – the charred radicchio is the real star anyway. And heads up: if your radicchio looks small, grab two heads (they shrink like crazy when grilled). The balsamic glaze is optional, but trust me – it’s worth the extra drizzle!
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20-Minute Charred Radicchio Crostini Recipe
- Total Time: 20 minutes
- Yield: 4 crostini
- Diet: Vegetarian
Description
A simple yet flavorful appetizer featuring charred radicchio on crispy crostini, perfect for any gathering.
Ingredients
- 1 head radicchio, quartered
- 4 slices rustic bread
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1/4 cup grated Parmesan
- Salt and pepper to taste
- 1 tbsp balsamic glaze (optional)
Instructions
- Preheat grill or grill pan to medium-high heat.
- Brush radicchio quarters with 1 tbsp olive oil and season with salt and pepper.
- Grill radicchio for 2-3 minutes per side until charred and slightly wilted. Remove and chop.
- Toast bread slices until golden and crisp.
- Rub toasted bread with garlic and drizzle with remaining olive oil.
- Top each slice with charred radicchio and sprinkle with Parmesan.
- Drizzle with balsamic glaze if desired.
- Serve immediately.
Notes
- Use a sturdy bread like sourdough or ciabatta for best results.
- Adjust grilling time based on your preference for char.
- Can substitute ricotta for Parmesan for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Italian
Equipment You’ll Need
Don’t worry – you probably have most of this in your kitchen already! Just grab a grill pan or outdoor grill for that perfect char, a pastry brush for oiling the radicchio, and a sharp knife for prepping. That’s it – now let’s get cooking!
Want another appetizer that’s just as impressive? Try our Strawberry Basil Bites — a sweet and savory finger food that pairs beautifully with crisp crostini.
How to Make Charred Radicchio Crostini
Okay, let’s get to the fun part! Making these crostini is seriously easy, but I’ve got some tricks to make them absolutely perfect. Follow these steps and you’ll have restaurant-worthy appetizers in no time.
Step 1: Char the Radicchio
First, get your grill or grill pan screaming hot – medium-high is perfect. Brush those radicchio quarters generously with olive oil (both sides!) and sprinkle with salt and pepper. Now here’s the key: don’t move them around too much! Let them sit for a full 2-3 minutes per side until you get those gorgeous blackened edges. The leaves will wilt slightly but still keep some crunch – that’s exactly what you want!
Step 2: Toast the Bread
While the radicchio rests, toast your bread until it’s golden and crisp – about 2 minutes per side should do it. Now take that garlic clove and rub it lightly over the warm toast (the heat brings out the garlic’s flavor). Drizzle with the remaining olive oil – don’t be stingy! This is what makes the base so delicious.
Step 3: Assemble the Crostini
Chop your charred radicchio roughly – I like big, rustic pieces. Pile it high on each toast slice, then shower with Parmesan. The heat from the bread will slightly melt the cheese – heavenly! Finish with a zigzag of balsamic glaze if you’re feeling fancy. Serve immediately while everything’s warm and crispy!
Tips for Perfect Charred Radicchio Crostini
After making these dozens of times (okay, maybe hundreds), here are my can’t-live-without tips:
- Bread matters! Use something sturdy like sourdough – flimsy bread turns soggy under the radicchio’s weight
- Watch that char – radicchio goes from perfectly bitter-sweet to acrid fast, so set a timer
- Serve RIGHT away – the magic is in that hot-crispy contrast (they lose their charm after 15 minutes)
- Double the batch – trust me, people always come back for seconds (and thirds!)
Oh! And don’t forget to lick your fingers after assembling – that garlicky olive oil-Parmesan combo is half the fun!
Serving Suggestions
These crostini absolutely shine with a chilled glass of Prosecco or crisp Pinot Grigio. For a bigger spread, pair them with creamy burrata or salty prosciutto-wrapped melon – the flavors complement each other beautifully. Perfect for passing around at cocktail hour!
Storage & Reheating
Here’s the truth – these crostini lose their magic if stored assembled! Keep components separate: refrigerate chopped radicchio for 2 days max, and toast bread fresh when ready to serve. The Parmesan and bread just don’t play nice overnight!
For even more crowd-pleasing starters and creative party ideas, explore our boards on Pinterest where irresistible appetizers and trending recipes are always at your fingertips.
Charred Radicchio Crostini FAQs
Can I use a broiler instead of a grill?
Absolutely! Just place the oiled radicchio on a baking sheet under the broiler for 2-3 minutes per side – watch closely though, it chars faster than on a grill. I actually did this last winter when snowed in, and they turned out great!
What if I can’t find radicchio?
Endive makes a decent substitute with similar bitterness, though it won’t char quite the same. In a pinch, even grilled romaine hearts work – just expect a milder flavor. But trust me, hunt down that beautiful purple radicchio if you can!
Can I make these ahead for a party?
Here’s my party trick: char the radicchio up to 2 hours early and keep it at room temp. Toast the bread last minute, then assemble right before serving. The textures stay perfect this way!
Is there a vegan version?
Easy peasy! Skip the Parmesan or use nutritional yeast for that umami kick. The balsamic glaze (check for no honey) and charred radicchio still give tons of flavor. My vegan sister-in-law requests these every holiday!
Nutritional Information
Each crostini packs about 120 calories with that perfect balance of carbs, protein, and healthy fats. Remember – nutrition varies based on your specific ingredients and brands. But let’s be real, you’re here for the flavor, not the math!
Rate This Recipe
Did you make these charred radicchio crostini? I’d love to hear how they turned out! Leave a quick note below – your feedback makes my day.