Roasted radicchio with balsamic vinegar and goat's cheese
Roasting radicchio softens the body and slightly chars the outer leaves giving you a mellow bitter flavour that retains its incredible juiciness
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
4 radicchio, cut into wedges
olive oil
salt
pepper
6 sprigs of thyme
balsamic vinegar
200g soft goat's cheese like Ardsallagh
2 tbsp pine nuts
handful of parsley, chopped
Method
Preheat the oven to 200°C.
Place the radicchio wedges on a baking sheet, drizzle with olive oil, balsamic vinegar and season generously with salt and pepper. Toss gently to coat and sprinkle over the pine nuts.
Roast in the oven for 15 minutes until the edges of the leaves are slightly charred and the pine nuts golden brown.
Assemble on a large serving plate. Place dollops of goats cheese around and on top of the radicchio and lastly sprinkle over the chopped parsley.
