List of Ingredients
- special flour for thincrust pizza
- 9 OZ. of soft goat cheese
- 1 C. of shelled walnuts, chopped
- 4 TBSP. of butter
- 1 TBSP. of brewer’s yeast
- 2 of heads red Treviso radicchio
- 1 egg
- Sugar
- Acacia honey
- Extravirgin olive oil
- Salt
Method
Mix 2/3 cup flour with 6 tablespoons of water and the crumbled yeast in a bowl, then cover with a damp cloth and let rise for about 2 hours. Knead the dough with the remaining flour, the softened butter, 2 tablespoons sugar, 1 tablespoon honey, the egg and a pinch of salt; then incorporate the walnuts, coarsely chopped.
Split the dough into 2 loaves and arrange them in a baguette baking pan (this is useful for helping them keep the right shape; otherwise you can put them on a floured kitchen towel with something in the middle to separate them and weights on their sides so they keep their shape), cover with a damp cloth and let rise for one hour.
Bake the loaves at 350 °F for 17-18 minutes, remove them from the oven and let them rest for 5 minutes, then cut them diagonally as you would a large salami, obtaining 24 thick slices about 1/2 inch each. Place the slices on a baking sheet covered with parchment paper and toast them in the oven at 325 °F for 15-20 minutes.
Remove from the oven and set aside to cool. Meanwhile, cut the radicchio lengthwise into tufts and sauté them in a pan thinly covered in hot oil for 2-3 minutes. Then divide the radicchio tufts into 24 parts. Garnish the slices of bread with the radicchio and a piece of goat cheese and serve three to each guest.