Crostini di Radicchio e Prosciutto con Aceto Balsamico

Preheat a dry cast-iron skillet over medium heat. Place the focaccia slices in the pan and toast for 2-3 minutes per side until deeply golden and fragrant.

In a small bowl, toss the shredded radicchio with the minced garlic. Add a splash of water to the pan to briefly wilt the radicchio just until it softens and turns a vibrant, deep purple, about 1 minute.

Drape the thin slices of prosciutto over the warm, toasted focaccia so the fat just begins to render from the residual heat.

Mound the warm garlic-wilted radicchio on top of the prosciutto.

Serve immediately while the contrast between the crunchy bread, salty ham, and slightly bitter, warm radicchio is at its peak.