Crostini with Fresh Ricotta and Grilled Radicchio
- 1 small orange
- 1 head radicchio (about 1/2 pound), cut into 6 wedges
- Olive oil, for grilling
- Coarse salt and freshly ground pepper
- Eight 1/4-inch-thick diagonal slices baguette
- 1/2 cup fresh ricotta cheese
- Honey, for drizzling
- Maldon sea salt
Slice the top and bottom of orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release; set aside.
Preheat a grill pan over medium-high heat. Brush radicchio wedges with olive oil and season with salt and pepper; grill, turning, until softened and slightly charred, about 3 minutes per side. Remove from grill and set aside.
Brush both sides of bread with olive oil. Grill, turning once, until toasted and grill marks appear, about 2 minutes per side.
Spread 1 tablespoon ricotta on each slice of baguette. Top with grilled radicchio and drizzle with honey; garnish each with an orange segment. Season with Maldon sea salt and pepper; serve.