Radicchio & Goat Cheese Gratin With Balsami

This elegant appetizer transforms the bitter crunch of radicchio into a tender, caramelized delight. The hearts are seared to bring out their natural sweetness, then crowned with a rich, savory blend of soft goat cheese, sharp Parmesan, and fragrant rosemary. A final drizzle of balsamic vinegar adds a tangy depth that cuts through the richness of the cheese. The crispy sage leaves provide an aromatic finish. Perfect for holiday gatherings, dinner parties, or as a sophisticated side dish for roasted meats. It&# 226;ÂÂs visually striking and offers a wonderful balance of textures and flavors.

Cooking Method: Baking, Sautéing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 11.5

Dietary: Gluten-free

Description

This elegant appetizer transforms the bitter crunch of radicchio into a tender, caramelized delight. The hearts are seared to bring out their natural sweetness, then crowned with a rich, savory blend of soft goat cheese, sharp Parmesan, and fragrant rosemary. A final drizzle of balsamic vinegar adds a tangy depth that cuts through the richness of the cheese. The crispy sage leaves provide an aromatic finish. Perfect for holiday gatherings, dinner parties, or as a sophisticated side dish for roasted meats. It&# 226;ÂÂs visually striking and offers a wonderful balance of textures and flavors.

Ingredients

2 lg Heads radicchio quartered
2 oz virgin olive oil
8 leaves sage
8 oz soft goat cheese
1 TB fresh rosemary leaves, finely chopped
1 lg egg
4 TB Parmesan cheese, grated
4 TB balsamic vinegar
to taste Salt and freshly ground pepper

Directions

1
Preheat oven to 450 degrees F (232ÃÂ°C).
2
Heat olive oil in a large 12 to 14-inch sautÃÂ© pan over medium heat.
3
Place radicchio quarters cut-side down in the pan and sautÃÂ© until lightly browned.
4
Flip and sautÃÂ© the other side until browned, then set aside to cool.
5
In the same hot pan, sautÃÂ© sage leaves until crisp and brown, then remove and set aside.
6
In a mixing bowl, stir together goat cheese, rosemary, egg, Parmesan, and 2 tablespoons of balsamic vinegar until smooth.
7
Arrange radicchio quarters cut-side up on a baking sheet.
8
Pack about 3 tablespoons of the cheese mixture on top of each radicchio quarter, smoothing it into a rounded mound.
9
Bake for 10 to 12 minutes, or until the cheese topping is slightly browned.
10
Remove from oven and drizzle with remaining balsamic vinegar.
11
Garnish each portion with 2 crispy sage leaves and season with salt and pepper.
12
Serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 11.5kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 8.0mg1%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.9g4%
Sugars 1.1g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain texture.

Substitutions: If you cannot find soft goat cheese, a creamy chÃÂ¨vre or even a mild ricotta salata crumble can work, though the texture will differ.

Variations: For a vegetarian version, ensure the Parmesan cheese used does not contain animal rennet. You can also add a sprinkle of pine nuts on top before baking for added crunch.

Tips: Choose radicchio heads that are firm and compact for the best roasting results. Do not overcrowd the pan when sautÃÂ©ing to ensure proper browning.

Keywords: radicchio, goat cheese, gratin, balsamic, rosemary, sage, parmesan, italian, appetizer, antipasto, roasted, cheese, vegetarian, party food, holiday, side dish, baking, sauteed

Read it online: https://www.chefs-mate.com/recipe/radicchio-goat-cheese-gratin-with-balsami/