Radicchio and goat cheese gratin with balsamic vinegar
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Heads radicchio quartered lengthwise |
| 2 | ounces | Virgin olive oil |
| 8 | Sage leaves | |
| 8 | ounces | Soft goat cheese; (preferably Coach Farm) |
| 1 | tablespoon | Fresh rosemary leaves,; finely chopped |
| 1 | large | Egg |
| 4 | tablespoons | Parmesan cheese,; grated |
| 2 | tablespoons | Balsamic vinegar; plus 4 tablespoons |
| Salt and freshly ground pepper | ||
Directions
Preheat oven to 450 degrees.
In a large 12 to 14-inch saute pan heat the olive oil over medium heat.
Place the radicchio quarters in the oil 4 at a time and saute cut side down until lightly brown on both cut sides. Set aside and repeat with the remaining 4 quarters. Let cool. While the pan is still hot, saute the 8 sage leaves until crisp and brown, set aside.
In a mixing bowl stir together the goat cheese, rosemary, egg, Parmesan and 2 tablespoons balsamic vinegar until well blended.
Pack about 3 tablespoons of the cheese mixture on top of each radicchio quarter, smoothing over to form a slightly rounded top. Bake 10 to 12 minutes or until the goat cheese has started to brown slightly. Remove from oven, sprinkle with remaining balsamic vinegar and garnish with 2 sage leaves each. Season with salt and pepper. Serve hot.
Yield: 4 servings as an antipasto Recipe By :MOLTO MARIO SHOW #MB5622 Posted to MC-Recipe Digest V1 #270 Date: Tue, 29 Oct 1996 23:09:23 -0500 From: Meg Antczak <meginny@...>