Grilled Pancetta-Radicchio Wraps with Goat Cheese
John Clark
Wrap pieces of fresh goat cheese in slices of pancetta and radicchio leaves and put them on the grill for a simple and sohpisticated appetizer.
How to Make It
Step 1
1
Divide the cheese equally among the radicchio leaves, placing it in the center. Fold one edge of each leaf over cheese, then roll up gently to enclose. Wrap a slice of pancetta around each roll and secure with one or two toothpicks (it's okay if pancetta tears a little).
Step 2
2
Lay radicchio rolls on an oiled barbecue grill over medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Turn rolls as needed until pancetta is lightly browned and crisp on all sides, 5 to 8 minutes total.
Step 3
3
Arrange rolls on a platter and drizzle with vinegar. Serve warm or at room temperature.
Ingredients
6 ounces fresh chèvre (goat cheese)
6 radicchio leaves (about 3 by 5 in. each), rinsed
6 slices pancetta (1 1/2 to 2 oz. total)
2 tablespoons balsamic vinegar
Directions
Step 1
1
Divide the cheese equally among the radicchio leaves, placing it in the center. Fold one edge of each leaf over cheese, then roll up gently to enclose. Wrap a slice of pancetta around each roll and secure with one or two toothpicks (it's okay if pancetta tears a little).
Step 2
2
Lay radicchio rolls on an oiled barbecue grill over medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Turn rolls as needed until pancetta is lightly browned and crisp on all sides, 5 to 8 minutes total.
Step 3
3
Arrange rolls on a platter and drizzle with vinegar. Serve warm or at room temperature.
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