Messy is ok sometimes – especially when you are heaping lots of delectables onto crisp crostini. In such the case it’s inevitable that some of the ingredients will tumble onto the plate, creating random ‘garnishes’. This is when the term rustic comes in handy. Rustic implies comfort and nothing too fancy, with an emphasis on adjectives such as finger-licking and delicious. Or at least that’s how it works here.
Crostini are a fun way to present a light and casual meal. They are also a great way to showcase simple fresh ingredients and use up interesting leftovers. For this recipe I used duck meat that was leftover from my current cookbook project. I shredded the leg meat and quickly caramelized it in the oven, then mounded it over the toasts. While chances are you may not have leftover duck loitering in the back of your fridge, duck legs can usually be found at your local market or butcher. Otherwise, shredded pork is a great substitute. The point is to have a little fun building your crostini, and try to be creative with what you’ve got. And it’s ok if they are messy – just call them rustic.
Duck Crostini with Radicchio and Apricots
1 small head radicchio, shredded
1 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
Pinch of black pepper
2 apricots, halved and pitted
Salt and freshly ground black pepper
6 (1/2-inch thick) ciabatta or sourdough bread slices, cut in half
Extra-virgin olive oil
8 ounces cooked and shredded duck leg meat with skin
1 tablespoon rendered duck fat (or vegetable oil)
1/4 teaspoon ground coriander
1/4 teaspoon sugar
1/4 teaspoon salt
Freshly ground black pepper
Coarsely chopped Italian parsley leaves for garnish
1. Combine the radicchio slaw ingredients in a bowl and stir to combine. Let stand at room temperature for at least 30 minutes.
2. Heat the oven to 375°F. Brush the apricots with oil and lightly season with salt and pepper. Place in a baking dish and bake, skin-side down, until the flesh is soft, about 10 minutes. Remove and cool; do not turn off the oven.
3. Arrange the bread slices in one layer on a baking tray. Brush the bread with the olive oil and lightly season with salt. Bake in the oven until golden and crisp, 8 to 10 minutes. Remove and cool.
4. Turn on the oven broiler. Combine the duck ingredients in a bowl and stir to combine. Spread in a baking dish and broil until brown and beginning to crisp in parts, 3 to 4 minutes, stirring once.
6. Drain the radicchio. Arrange the bread on a serving platter. Mound some of the radicchio over each bread slice. Top with a few pieces of duck and a small dollop of apricot flesh. Garnish with parsley and additional salt and pepper. Serve immediately.