Ingredients
Radicchio1 head, cut into 1 inch pieces
Olive Oil1 tbsp
Sea Saltto taste
Black Pepperto taste
Balsamic Vinegar3 tbsp
Sourdoughboule, 8 thick slices
Brie12 oz, sliced
Persimmons2 fuyu, thinly sliced
Black Pepper1/2 tsp freshly ground
Butterfor cooking
Steps
- Preheat oven to 400°F. Place radicchio on a parchment lined baking sheet. Toss with olive oil, sea salt, black pepper, and vinegar. Cook for 15 minutes, until the radicchio has wilted and caramelized.
- Heat a skillet over medium heat.
- While the skillet is heating, lay 4 slices of bread out on a surface and begin to layer the sandwiches. I like to start with the brie, dividing an equal amount between the bread slices. Next, add the persimmon and radicchio, topped off with another slice of bread.
- Liberally butter the bread and place buttered-side down in the skillet.
- While cooking on the first side, butter the top slice of bread. Cook for 3-4 minutes, until the bread is crisp and golden brown. Turn and cook until the brie is melted and the bread is golden brown.
- Enjoy!
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