1/2 cup English Peas (shelled and blanched) Juice and zest of 1 Lemon 1/4 cup Mint (Leaves Only)
For the Pea, Radicchio and Ricotta Topping: In a mortar and pestle, combine the peas, juice and zest of the lemon, mint, and crush.
1 head Radicchio (leaves removed) Olive Oil Salt and Freshly Ground Pepper 2 tablespoons balsamic vinegar
Preheat a grill to medium-high heat. In a large bowl, toss the radicchio leaves with the olive oil, balsamic vinegar, salt and pepper. Grill 2 to 3 minutes, until they wilt.
1 cup Ricotta some of 1 large Baguette (cut on the bias into thin crostini and then brushed with olive oil and grilled)
To assemble these bruschetta, top a piece of grilled bread with a scoop of ricotta, and top with a radicchio leaf or two and a scoop of the pea mixture.
2 cups Button Mushrooms (sliced) 3 tablespoons Butter 1/2 Shallot (minced) Salt and Freshly Ground Pepper 2 tablespoons Heavy Cream 3 Ears Corn (cut off of the cob) 1/2 cup Basil (chiffonade) some of 1 large Baguette (cut on the bias into thin crostini and then brushed with olive oil and grilled)
For the Mushrooms, Corn and Basil Topping: Heat the butter in a skillet over medium-high heat. Once it has foamed and subsided, add the shallots and the mushrooms, season with salt and pepper, and cook, without moving the mushrooms, for 4 to 5 minutes, until they have released all of their liquid and browned. Add the cream, stir together, and toss in the corn. Once the corn has warmed through, toss in the basil, and then spoon onto pieces of grilled bread.
Bacon (fried and chopped) Romaine or Butter Lettuce (shredded) Tomato (diced) Extra Virgin Olive Oil 2 cloves Garlic (minced) 1 pound fresh mozzarella (cubed) Some of 1 large Baguette (cut on the bias into thin crostini and then brushed with olive oil and grilled)
For the BLT Topping: Prepare the bacon, lettuce, and tomato. Toss together with garlic and mozzarella. Assemble onto the pieces of grilled bread to serve.