Baked Radicchio With Herbs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | French | Appetizers, Cheese, Seasonings, Vegetables | 1 | Batch |
INGREDIENTS
| 1 | Head of radicchio | |
| 8 | To 12 slices goat cheese* | |
| Olive oil | ||
| Crushed garlic | ||
| Thyme, fresh or dried | ||
| Fresh, crusty French bread |
INSTRUCTIONS
Use 2 to 3 slices of goat cheese per serving, for a total of 8 to 12 slices. Preheat oven to 350 F. Chiffonade one head of radicchio and divide evenly among 4 individual oven proof plates. Put goat cheese slices on top of each radicchio serving. Drizzle with olive oil mixed with lots of garlic and thyme. Bake for 10 minutes. Serve hot with French bread. Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No. 1. Spring/Summer 1991. Pg. 15. Typed for you by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 253
Calories From Fat: 240
Total Fat: 27.2g
Cholesterol: 0mg
Sodium: 4.1mg
Potassium: 59.9mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: <1g
Protein: <1g