Chef Tony Mantuano’s Oscar Worthy Treviso and Goat Cheese Crostini Recipe

Treviso & Goat Cheese 1
The Oscar’s are Sunday and we’re hoping you are like us and use it as a night to celebrate. Good drinks, good friends, good tv, and thanks to James Beard Winner and Top Chef Master Chef Tony Mantuano of Bar Toma, even better snacking! Follow the recipe below and share your photos with us…you’re bound to be THE best Oscar host with these Treviso and Goat Cheese Crostini’s.

Treviso and Goat Cheese Crostini
Creamy, sweet, crunchy and tart all in one bite, Treviso and Goat Cheese Crostini pair perfectly with a glass of fruity red wine. Treviso is the long purplish lettuce that looks like Belgian endive, but is actually part of the radicchio family.

What You Need
2 Heads of Treviso or Belgium Endive
2 Tablespoons Extra Virgin Olive Oil
1/2 Cup Balsamic Vinegar
2 Tablespoons Sugar
Sixteen 1/4 inch Slices of Baguette
6 Ounces of Fresh Goat Cheese, Softened to Room Temp

1. Trim 1/2 inch off the bottom of the treviso and discard. Halve the treviso lengthwise, cut out the hard inner core, and coarsely chop the leaves.
2. Heat the olive oil in a medium saucepan over medium heat. Add the treviso and cook until wilted , stirring frequently for 7 to 8 minutes. Stir in the vinegar and sugar, reduce the heat to medium-low and continue to cook until the mixture is reduced to a jam-like consistency, 20 to 25 minutes. Set aside to cool.
3. Preheat the boiler.
4. To make the crostini, lay out the slices of bread on a cookie sheet. Toast under the broiler until golden brown, about one minute. Flip the slices over and repeat. Remove from the oven and set aside.
5. Spread a thick layer of goat cheese onto each crostino. Top with some traviso marmalade and serve at room temperature.

Treviso & Goat Cheese 2

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