Name: Goat Cheese and Herb Stuffed Radicchio Leaves
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: 12 stuffed radicchio leaves
Cuisine: italian
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

Watch how to make this recipe.

Special Equipment: a deep-fry thermometer
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.
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.
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.
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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Goat Cheese and Herb Stuffed Radicchio Leaves

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