Grilled Portabello & Radicchio Bruschetta with ChevreDon’t be nervous about the bitterness of radicchio. The grilling brings out this green’s sweeter side, and the balsamic vinaigrette add the perfect balance.

Serves 4 as a light lunch.


  • 1 pkg (350g) Compliments Organic Portabello mushrooms
  • 1 medium head radicchio, sliced into 8 wedges
  • 2 Tablespoons olive oil
  • 2 Tablespoons Sensations by Complements Aged Balsamic Vinegar of Modena
  • 1/4 cup kalamata olives, pitted (or 1 T. capers)
  • 3 tablespoons chopped parsley
  • 1 Complements French-Style loaf, cut diagonally into 1-inch slices
  • butter, softened
  • 1/4 cup chevre or soft cheese of your choosing


  1. Brush mushrooms and radicchio lightly in olive oil and grill over medium heat until mushroom are soft and radicchio is wilted. Remove from grill and roughly chop.
  2. Transport to a bowl and add the olive oil, balsamic, olives and parsley. Toss together and season with salt and pepper.
  3. Butter bread lightly and grill until slightly charred. Transfer to a pizza pan or heatproof serving platter.
  4. Lower the heat on the grill.
  5. Mound radicchio & portabello mixture on top of grilled bread and dot with chevre.
  6. Place pan with bruschettas back on the grill and lower the lid of the barbeque. Turn off grill and allow the cheese to soften and the entire bruschetta to warm.
  7. Pour wine, serve bruschetta and enjoy!


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