HomeRecipesCrostoni topped with salmon and radicchio
Crostoni topped with salmon and radicchio
20 minutes
4 servings
Salmon Fillet in Brine
Ingredients
Rio Mare Salmon Fillets in Brine 2 cans
Late red Trevigiano radicchio 1 head
‘Casereccio ’(crusty on the outside and soft and chewy inside) bread 4 slices
‘casereccio ’(crusty on the outside and soft and chewy inside) bread 8 thin slices
Walnut kernels A few
Extra virgin olive oil 40g
Salt to taste
Pepper to taste
Process
1. Wash and slice the radicchio, and place in a frying pan with the oil. Sauté for about 5 minutes over a high flame until soft. Season with salt and remove from the flame.
2. Cut the bread in half to obtain eight crostoni. Top each slice of bread with a cheese slice, half a drained salmon fillet, a few chopped walnut kernels, a sprinkling of pepper and a radicchio leaf
3. Bake the crostoni in a hot oven (200°C) for about two minutes until the cheese has melted and the bread is crunchy. Serve while piping hot.
