Gorgonzola and Nut Bruschetta with Radicchio Salad (Bruschetta di gorgonzola e noci con insalata di radicchio)

Serves 4
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Indy Lifestyle Online

"These crostini make either a wonderful starter or delicious bite-sized snacks if cut smaller. The salad is very pretty and combines a lot of wonderful flavours. If you want even more stunning colours, use blood oranges when they are available. For an alternative flavour, try using walnut oil instead of olive oil or make the crostini with walnut bread instead of ciabatta. If you don't like walnuts, add half a very finely sliced leek to the salad and leave out the nuts altogether."

"These crostini make either a wonderful starter or delicious bite-sized snacks if cut smaller. The salad is very pretty and combines a lot of wonderful flavours. If you want even more stunning colours, use blood oranges when they are available. For an alternative flavour, try using walnut oil instead of olive oil or make the crostini with walnut bread instead of ciabatta. If you don't like walnuts, add half a very finely sliced leek to the salad and leave out the nuts altogether."

2 heads radicchio
2 oranges, peeled and thinly sliced
8 tbsp extra virgin olive oil
1 loaf ciabatta, neatly sliced
1 garlic clove, peeled
150g (5oz) gorgonzola
10 walnuts, shelled and coarsely chopped
Sea salt and freshly ground pepper

First, make the salad. Wash and thoroughly dry the radicchio. Separate the leaves and arrange on a flat serving platter then scatter the orange slices over the leaves. Sprinkle with a little of the olive oil and season lightly with salt and a generous grinding of black pepper. Set aside until required, but no longer than 30mins, otherwise the leaves will go limp and soggy.

Discard the two ends of the loaf (you could use them to make breadcrumbs). Arrange the slices of bread on a grill pan and brown on both sides until crisp and warmed through. Rub lightly with the garlic.

Meanwhile, mash the gorgonzola with a fork until smooth. When the bread is ready, brush each side lightly with the remaining olive oil.

Spread all the slices evenly and generously with the mashed gorgonzola and sprinkle each one with the chopped walnuts. Arrange on the bed of salad and serve at once.

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