Food & Cooking Recipes Appetizers Finger Food Recipes Crostini with Fresh Ricotta and Grilled Radicchio Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 20, 2014 Print Rate It Share Share Tweet Pin Email Yield: 8 crostini Serve these sweet-and-salty crostini for irresistible hors d'oeuvres. Also try:Eggplant Caponata Crostini, Crostini with Tuna and White Bean Puree Ingredients 1 small orange 1 head radicchio (about ½ pound), cut into 6 wedges Olive oil, for grilling Coarse salt and freshly ground pepper Eight 1/4-inch-thick diagonal slices baguette ½ cup fresh ricotta cheese Honey, for drizzling Maldon sea salt Directions 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. Rate it Print