Radicchio di Treviso Cups with Prosciutto and Balsamic Glaze

Carefully peel away individual radicchio leaves to form natural 'cups.' Rinse and dry them thoroughly so they remain crisp.

Finely dice the shallots and halve the grape tomatoes. In a small bowl, toss them with the olive oil and a pinch of salt to draw out their sweetness.

Take the prosciutto and gently tear it into ribbons. Avoid rolling it tightly; you want volume so it creates a nice texture against the bitter radicchio.

Lightly toast the focaccia and pulse or crumble it into coarse, crunchy breadcrumbs.

Assemble the snack: place the radicchio cups on a plate. Distribute the prosciutto ribbons evenly inside each cup. Spoon the tomato-shallot mixture over the meat.

Top with a sprinkle of the toasted focaccia crumbs for crunch. Serve immediately while the radicchio is cold and snappy.