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Roasted Radicchio with Gorgonzola and Balsamic Vinegar

From Athens Locally Grown

<p>Roasting brings out a concentrated, natural sweetness in radicchio. This dish is unusual, elegant, simple—and delicious. Served on a bed of risotto, it makes an attractive meal. If you’re not a Gorgonzola fan, this is equally delicious with Brie, Swiss, aged Cheddar, or smoked Gouda. You can substitute lemon juice for the balsamic vinegar.</p>
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Serves: Serves 4

1 medium head radicchio, cut into 2-inch wedges
1/4 cup olive oil
freshly ground black pepper
balsamic vinegar
4 to 6 ounces Gorgonzola (or other cheese), sliced

Step by Step Instructions
  1. Preheat the oven to 400° F. Lightly oil a 2-quart baking dish.
  2. Using a pastry brush, brush the radicchio generously with olive oil and place in a single layer in the baking dish. Season with salt and pepper.
  3. Bake the radicchio for 20 minutes, turning wedges over once midway through cooking. Drizzle with balsamic vinegar and top with cheese. Return to the oven until cheese is melted, about 5 minutes.