Bruschetta with Radicchio di Treviso Tapenade
Makes about 3 cups

2 heads EVS Radicchio di Treviso
1/2 sweet onion, peeled & thickly sliced
Olive oil, as needed
1/3 cup olive oil
4 garlic cloves, crushed
1 tablespoon fresh lemon juice
1/4 cup drained capers
1/3 cup diced green olives
1/2 cup freshly grated Parmesan cheese
1/2 cup washed parsley
Salt and freshly ground black pepper, to taste
Prosciutto, thinly sliced
Toasted or grilled Italian bread, brushed with cut garlic
Shaved Parmesan

Heat oven to 450º F. Toss Treviso and onion with oil, place on shallow roasting pan. Roast for 15-20 until fork-tender. Remove from oven and let cool slightly. Coarsely chop Treviso and onion; place in large bowl with oil, garlic, and lemon juice; toss. Add capers, olives, grated cheese and parsley; season with salt and pepper, toss again. To serve, layer prosciutto on toasted bread, top with 2-4 tablespoons of tapenade and garnish with shaved Parmesan.
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