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“Recipe courtesy Liza Schattenkerk”

Ingredients Nutrition


  1. Prep the radicchio by trimming the ends and cut each head of radicchio into lengthwise quarters and then into crosswise ribbons about 1/4-inch thick. Combine the radicchio in a cold skillet with 3 tablespoons olive oil, garlic cloves, salt and balsamic vinegar. Cover and cook over medium-low heat, stirring occasionally, until the radicchio has softened, about 10 minutes.
  2. Reduce the heat to low and cook until the radicchio is quite soft and the bitterness has cooked out, about 5 minutes more. Season to taste with salt and perhaps more balsamic vinegar (if you desire). Remove from heat and set aside. Remove garlic before serving.
  3. Slice the baguette into 1/2-inch slices and toast until lightly browned on both sides.
  4. Spoon a heaping teaspoon of the radicchio marmalade onto each slice of toast and top with a similarly sized spoonful of burrata. Sprinkle each toast with black pepper to taste and a drizzle of the remaining olive oil, then serve.

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