Radicchio and Gorgonzola Crostini

The beautiful burgundy color of radicchio darkens when it is cooked, and here it meltsdown and becomes tender as it marries with the sweet flavor of the raisins. A bit of balsamic vinegar adds a tangy accent, while crumbled Gorgonzola contributes a sharp and salty contrast.
Serves 6

INGREDIENTS:

• 1 head radicchio (about 8 ounces)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons raisins
• ¼ cup water
• 1 teaspoon balsamic vinegar, or to taste
• Salt and freshly ground pepper
• 1 recipe Crostini
• 2 ounces Gorgonzola dolce, crumbled

INSTRUCTIONS:

1. Cut the radicchio in half and remove the core. Slice each half crosswise into thin shreds.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the radicchio, raisins, and water to the skillet. Cover and cook for 15 minutes, or until the radicchio becomes tender.
4. Uncover the skillet and continue cooking until the water has evaporated.
5. Stir in the balsamic vinegar and season with salt and pepper to taste.
6. Spoon the cooked radicchio and raisins onto the prepared crostini.
7. Sprinkle the crumbled Gorgonzola dolce over the crostini.
8. Serve and enjoy!