Radicchio And Goat Cheese Gratin With Balsamic Vinegar

Recipe Ingredients

2 tablespoons	30ml	Radicchio heads - quartered lengthwise (large)
2 oz	56g	Virgin olive oil
8		Sage leaves
8 oz	227g	Soft goat cheese
		= (preferably Coach Farm brand)
1 tablespoon	15ml	Finely-chopped fresh rosemary leaves
1 tablespoon	15ml	Egg (large)
4 tablespoons	60ml	Grated Parmesan cheese
6 tablespoons	90ml	Balsamic vinegar - divided
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 of the 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.

This recipe yields 4 servings as an antipasto.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5622) - from the TV FOOD NETWORK

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