| 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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