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Goat Cheese and Herb Stuffed Radicchio Leaves

  • Level: Intermediate
  • Total: 4 hr 15 min
  • Prep: 10 min
  • Inactive: 4 hr
  • Cook: 5 min
  • Yield: 12 stuffed radicchio leaves
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Ingredients

1 cup olive oil

3 cloves garlic, minced

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh basil leaves

1 teaspoon dried thyme

3 scallions, finely chopped

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

11 ounces goat cheese, frozen for 15 minutes and sliced into 12 (1/2-inch) pieces

12 radicchio leaves, cleaned

Directions

  1. Special Equipment: a deep-fry thermometer
  2. In a small saucepan, heat the olive oil over medium heat until a deep-fry thermometer registers 300 degrees F. Remove from heat and allow to cool for 5 minutes.
  3. Combine the garlic, parsley, basil, thyme, and scallions in a small, heat-resistant glass bowl. Carefully pour the warm oil over the herb mixture, Add the salt and pepper. Mix well.
  4. Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch square glass baking dish. Arrange the goat cheese slices in a single layer on top. Spoon the remaining herb mixture evenly over the top of the goat cheese. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.
  5. To serve: Place the radicchio leaves on a serving platter, carefully place a slice of marinated goat cheese in each leaf. Drizzle with additional herb mixture and serve.

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