SummaryAny creamy cheese works as long as it’s mild; you want it to balance, not overwhelm the bitterness of the radicchio.
Prep time: 5 Min
Cook time: 12 Min
Total time: 17 Min
2 heads radicchio, about 7 ounces
Sea salt and freshly ground black pepper
21⁄2 ounces of a creamy cow’s milk cheese (like Normandy Camembert, a Pierre Robert, or a Brillat-Savarin)
2 teaspoons balsamic vinegar
Cut the radicchio heads into quarters and drizzle with olive oil, turning to lightly coat the pieces. Season with salt and pepper.
Heat a grill to medium, or set a heavy cast-iron pan over medium heat. When it is hot, add the radicchio and cook, turning often, until it is soft, brown in color, and lightly charred, about 12 minutes.
Cut the cheese into pieces. Transfer the radicchio to a serving dish. Top with pieces of the cheese and sprinkle with the balsamic vinegar. The heat of the radicchio will melt the cheese.
Grill, drizzle with the balsamic vinegar and more olive oil, and
serve with Serrano ham and fresh figs.
Try the recipe with Belgian endive, using lemon juice instead
of balsamic vinegar.
To learn more about how to incorporate bitter flavors into your meals, check out the gorgeous book, Bitter: A taste of the world’s most dangerous flavor. Click here