Recipe - Grilled Radicchio Salad With Gorgonzola

1 cup Cooked cannellini beans
6 tablespoon Extravirgin olive oil
6 tablespoon Balsamic vinegar
One half teaspoon Crushed red pepper flakes
2 tablespoon Basil leaves; cut chiffonade
1 Garlic clove; thinly cut or sliced up
Salt; to taste
Freshlyground black pepper;
to taste
4 sl Italian bread; 1" thick,
grilled
2 lg Radicchio heads

Preheat grill or broiler. In a mixing bowl, gently stir together beans with
2 tablespoons of the olive oil, 2 tablespoons of the vinegar, basil and
garlic, careful not to break them. Season with salt and pepper. Cut the
radicchio in half from top to bottom and place dry onto grill or broiler
and cook until wilted, about 3 minutes per side. Remove from grill and cut
each half in half again to form wedges. Cut the core piece out and loosen
each leaf from the head. Dress the removed leaves in a mixing bowl with
remaining oil and vinegar and season with salt and pepper. Arrange
radicchio on four plates like fingers to form a hand. Divide the bean
mixture over four freshlygrilled bread slices, placing them in the middle
of each salad mixture. This recipe yields 4