Title: Radicchio & goat cheese gratin with balsami
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        2 lg heads radicchio quartered
  :          lengthwise
        2 oz virgin olive oil
        8    sage leaves
        8 oz soft goat cheese --
  :          (preferably Coach Farm)
        1 TB fresh rosemary leaves, --
  :          finely chopped
        1 lg egg
        4 TB Parmesan cheese, -- grated
        2 TB balsamic vinegar -- plus 4
  :          tablespoons
  :          Salt and freshly ground
  :          pepper
  
  Preheat oven to 450 degrees.
  
  In a large 12 to 14-inch saute pan heat the olive oil over medium
  heat. Place the radicchio quarters in the oil 4 at a time and saute
  cut side down until lightly brown on both cut sides. Set aside and
  repeat with the remaining 4 quarters. Let cool.
  
  While the pan is still hot, saute the 8 sage leaves until crisp and
  brown, set aside.
  
  In a mixing bowl stir together the goat cheese, rosemary, egg,
  Parmesan and 2 tablespoons balsamic vinegar until well blended.
  
  Pack about 3 tablespoons of the cheese mixture on top of each
  radicchio quarter, smoothing over to form a slightly rounded top.
  Bake 10 to 12 minutes or until the goat cheese has started to brown
  slightly. Remove from oven, sprinkle with remaining balsamic vinegar
  and garnish with 2 sage leaves each. Season with salt and pepper.
  Serve hot.
  
  Yield: 4 servings as an antipasto