Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           cooked cannellini beans
   6      tablespoons   extra virgin olive oil
   6      tablespoons   balsamic vinegar
     1/2  teaspoon      crushed red pepper flakes
   2      tablespoons   basil leaves -- chiffonade
   1      clove         garlic -- thinly sliced
                        salt and freshly ground pepper
   4      slices        Italian bread -- sliced 1" thick
   2      heads         radicchio

Preparation:

Preheat grill. 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 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 freshly grilled bread slices, placing them in the middle of each salad mixture.