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Mozzarella, Pesto, and Roasted Radicchio

Mozzarella, Pesto, and Roasted Radicchio Recipe

  • 1 medium head radicchio (about 10 ounces), cut in half through the core
  • 3 tablespoons extra virgin olive oil, plus extra to drizzle over sandwiches
  • 1 tablespoon balsamic vinegar
  • Approximately 2 branches fresh rosemary, picked into 20 small sprigs
  • ½ teaspoon kosher salt
  • 1 recipe Basil Pesto (below)
  • 1 pound (2 large balls) fresh mozzarella
  • 2 cups warm water (optional)
  • 1 tablespoon kosher salt (optional)
  • 4 slices white or whole-wheat sourdough bread
  • 1 garlic clove, peeled
  • 3 tablespoons pine nuts
  • 2-3 garlic cloves, peeled and finely chopped (about 1 tablespoon)
  • 3/4 cup chopped fresh basil leaves
  • 1 teaspoon kosher salt
  • 1/2 cup extra virgin olive oil
  • 1/4 cup (1 ounce) finely grated Parmigiano-Reggiano
  • 2-3 teaspoons fresh lemon juice
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 369kcal (18%)
Total Fat 33g (51%)
Saturated Fat 11g (53%)
Cholesterol 48mg (16%)
Total Carbohydrate 4g
Dietary Fiber 1g
Sugars 1g
Protein 15g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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