2 heads Royal Rose Radicchio di Treviso
1/2 sweet onion, peeled and thickly sliced
Olive Oil, as needed
1/3 c. olive oil
4 garlic cloves, crushed
1 T. fresh lemon juice
1/4 c. drained capers
1/3 c. diced green olives
1/2 c. freshly grated Parmesan cheese
1/2 c. washed parsley
Salt and freshly ground black pepper, to taste
Prosciutto, thinly sliced
Toasted or grilled Italian bread, brushed with cut garlic
Heat oven to 450F.
Toss Treviso and onion with oil. Place on shallow roasting pan. Roast for 15-20 minutes 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 T. of tapenade and garnish with shaved Parmesan.