Savory Radicchio and Prosciutto Crostini Topped with Sweet Syrupy Sapa
If you want to add more Mediterranean recipes to your repertoire, Savory Radicchio and Prosciutto
Radicchio Strudel With Fontina Cheese
Ingredients
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1 cup fresh whole-milk ricotta cheese, well-drained, squeezed dry in towel
- 1/4 teaspoon salt
- 1 cup all purpose flour
- 1 9- to 10-ounce head of radicchio, quartered, cored, thinly sliced
- 2 cups (packed) coarsely grated Fontina cheese, divided
- 1 large egg, beaten to blend (for glaze)
- Fresh thyme sprigs
- Radicchio leaves (optional)
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