Prosciutto Wrapped Radicchio with Balsamic Fig Reduction

Up close platter of grilled radicchio with balsamic glaze.

Prosciutto Wrapped Radicchio with Balsamic Fig Reduction is a perfect side dish for your holiday dinner table!

Up close picture of radicchio with balsamic glaze wrapped in prosciutto.Now that fall is upon us, I’ve been amping up my arsenal of dishes for the holiday dinner table. In our house, both Thanksgiving and Christmas focus on the food (and wine). We’ve found ourselves with quite the stash of Pinot Noir, so we’ll definitely be popping open at least a few of those bottles and doing a blind taste test to see if we’re anything like the cast of Somm on Netflix

But, as for food, I’m still kind of undecided. I’m thinking that for Thanksgiving dinner, we’re going to go totally off the grid and make homemade pasta and my Nana’s Sunday Gravy instead of a big Thanksgiving turkey. It’s going to be a quiet year – I think just the two of us at our beach house, which actually sounds quite relaxing right about now. Sitting in front of the fireplace, listing to the wind and the waves, and watching the rain come down sideways outside.

I have, however, come up with a side dish that I think will work equally well alongside a holiday meal of turkey or prime rib as it will alongside some big bowls of pasta.

This year, I set out to create a side dish that’s not only stunning to look at (it’ll steal the scene at the holiday table) but also packed with flavor – Prosciutto Wrapped Radicchio with Balsamic Fig Reduction.

Up close platter of grilled radicchio with balsamic glaze.

For years now, my Roasted Brussels Sprouts with Cranberries and Balsamic Reduction have been my most requested recipe for holiday dinners. Both kids and adults love them so much. This year, I wanted to switch things up a bit. I’m using a similar technique for the balsamic fig reduction – swapping the cranberries for dried figs still gives that sweet-tart combination. And, instead of the Brussels sprouts, I’m using radicchio. Radicchio has a bit of a bitter taste to it that mellows out when it’s roasted, it also takes on a nice smoky flavor which, combined with the prosciutto, is a perfect combination.

How to Make Prosciutto Wrapped Radicchio

To assemble the prosciutto wrapped radicchio, I cut each head of radicchio into quarters and wrapped them with a slice of prosciutto. Brush the bundles with a  bit of olive oil and sprinkle them with salt and pepper before popping them onto a hot grill (or grill pan). Give them a turn once and a while until they get nice and crispy on all sides. Meanwhile, you can make the yummy fig balsamic reduction. Just add your balsamic and figs to a small pot, bring it to a boil, and let it reduce for about 6-8 minutes. You’ll know it’s ready when it coats a spoon nicely – That’s when it’s perfect for drizzling over these beauties.

Prosciutto on cutting board with quartered radicchio.Radicchio wrapped in prosciutto.

Be sure to grab the recipe for this Prosciutto Wrapped Radicchio here. Also, I’d love to hear what you’re doing for the holidays this year! Let me know in the comments below.

Wine Pairings for Prosciutto Wrapped Radicchio:

  • Sauvignon Blanc makes a great white wine pairing for this side dish. It’s bright acidity pairs nicely with the rich prosciutto.
  • For a red wine option, try a Pinot Noir. Its earthy flavors will echo those in the radicchio and notes of cherry are amazing with the balsamic reduction.

Side Dish Recipes:

 

 

9 comments

  1. Melissa (Pen and Parent)

    This looks good. I love the food photography, everything looks so tempting.

    Reply

  2. Hillary Harper

    I love the colors in this! I’ve been obsessed with radicchio lately so I’m definitely going to be giving this a try. I was so impressed watching Somm on Netflix! They are so talented!

    Reply

    1. Erin

      Right?! Those guys on Somm absolutely amaze me. So much work and SO much wine!

      Reply

  3. Create/Enjoy

    What gorgeous photos, and a delicious idea! I can see why your Brussels recipe is so popular, that sounds amazing and they are a very tasty veggie when roasted!

    Reply

    1. Erin

      I’m always just surprised at how many kids love my Brussels sprouts! I’m thinking it must be the sugary glaze!

      Reply

  4. Kristen Roberts

    I am blown away by these photos Erin! Absolutely gorgeous! Not to mention I adore anything with prosciutto and fig.

    Reply

  5. Rachel

    What a unique and beautiful dish for the holidays! I want to try your roasted brussels sprouts, too!

    Reply

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