Mozzarella, Pesto, and Roasted Radicchio

Name: Mozzarella, Pesto, and Roasted Radicchio
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Global
Ingredients: 1 serving balsamic vinegar; 1 serving basil; 1 serving extra virgin olive oil; 1 serving garlic; 1 serving kosher salt; 1 serving lemon juice; 28 grams m zarella; 1 serving Parmigiano-Reggiano; 1 serving Pesto; 1 serving pine nuts; 1 serving radicchio; 1 serving rosemary; 1 serving water

Mozzarella, Pesto, and Roasted Radicchio might be just the condiment you are searching for. Watching your figure? This gluten free and primal recipe has 603 calories, 20g of protein, and 55g of fat per serving. This recipe serves 1. A mixture of balsamic vinegar, mozzarella, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

TO ROAST THE RADICCHIO: Adjust the oven rack to the middle position, and preheat the oven to 400 degrees.

Ingredients you will need

Radicchio

Equipment you will use

Oven

Cut each radicchio half into 5 wedges. In a cast-iron or other oven proof 10-inch skillet, combine 2 tablespoons of the olive oil and 2 teaspoons of the vinegar. Arrange the wedges of radicchio in the skillet in a concentric circle, and place a small piece of rosemary underneath and on top of each wedge.

Ingredients you will need

Olive Oil

Radicchio

Rosemary

Vinegar

Equipment you will use

Frying Pan

Oven

Drizzle the remaining olive oil and vinegar over the radicchio, and sprinkle over the salt. Cover with plastic wrap and then foil, and roast in the oven for 15 minutes.

Ingredients you will need

Olive Oil

Radicchio

Vinegar

Salt

Wrap

Equipment you will use

Plastic Wrap

Aluminum Foil

Oven

Remove the foil, puncture the plastic to allow the steam to escape, and remove the plastic.

Equipment you will use

Aluminum Foil

Turn the wedges of radicchio over, and on the stovetop, over medium heat, cook the radicchio about 35 minutes to caramelize slightly, being careful not to burn it.

Ingredients you will need

Radicchio

Equipment you will use

Stove

TO SOAK THE MOZZARELLA: Bring it to room temperature and slice into -inch-thick slices.

Ingredients you will need

Mozzarella

Pour warm salted water over the cheese to cover, and allow to sit a few minutes, until softened.

Ingredients you will need

Cheese

Water

Drain the slices on paper towels.

Equipment you will use

Paper Towels

Grill the bread (see Notes, below). Rub one side of each slice of bread with the garlic clove, and cut each slice in half on the diagonal.

Ingredients you will need

Whole Garlic Cloves

Bread

Dry Seasoning Rub

Equipment you will use

Grill

Place the slices on serving plates, garlic side up.

Ingredients you will need

Garlic

FOR THE PESTO: Preheat the oven to 325 degrees.

Ingredients you will need

Pesto

Equipment you will use

Oven

Spread the pine nuts on a baking sheet, and toast in the oven for about 8-10 mnutes, until lightly browned.

Ingredients you will need

Pine Nuts

Spread

Toast

Equipment you will use

Baking Sheet

Oven

using a mortar and pestle, pulverize the pine nuts, garlic, basil, and salt into a smooth paste. (If you don't have one, finely chop the ingredients and smash them with a knife to puree.) Slowly drizzle in the olive oil, and add the Parmesan, mixing well to incorporate. Season with lemon juice and salt to taste, just before serving.

Ingredients you will need

Lemon Juice

Olive Oil

Pine Nuts

Parmesan

Garlic

Basil

Salt

Equipment you will use

Mortar And Pestle

Knife

TO ASSEMBLE THE SANDWICHES: Arrange 2 or 3 slices of mozzarella over each half-slice of bread, and spoon about a tablespoon of pesto over the cheese. Arrange the radicchio over the pesto and drizzle with olive oil.

Ingredients you will need

Mozzarella

Olive Oil

Radicchio

Cheese

Bread

Pesto