Grilled Garlic With Warm Goat Cheese
|Radicchio||1 Large (Head)|
|Fresh rosemary leaves||1 Teaspoon (5 Milliliter)|
|Olive oil||25 Milliliter (2 Tablespoon)|
|Whole garlic head||4|
|Goat cheese||6 Ounce (175 Gram)|
Separate radicchio into individual leaves, taking care not to rip them too much.
You will need 4 large or 8 small leaves. (Reserve remaining leaves to serve as a salad at another time.)
In large saucepan boiling water, blanch radicchio leaves a few at a time for 30 seconds.
Remove from saucepan with slotted spoon; let drain on paper towels.
Blot as dry as possible with more paper towels; let cool.
Cut goat cheese into 4 rounds, about 1-1/2 in (4 cm) in diameter and 3/4 in (2 cm) thick.
Divide rosemary leaves among rounds of cheese, sprinkling evenly over top of each.
Sprinkle each with a little pepper, Carefully wrap each round of cheese in radicchio leaves to enclose completely, brushing leaves with a little oil if necessary to seal them.
Gently brush radicchio/goat cheese packages all over with a little oil.
Arrange on plate; set aside in refrigerator.
Slice off the top of each head of garlic to expose the tops of the cloves.
Cut four 12 in (30 cm) squares of foil; place a head of garlic on each square of foil.
Drizzle 1 tsp (5 ml) olive oil over each head of garlic; sprinkle with pepper.
Fold foil up over each head of garlic to enclose; pinch foil together to seal but don't wrap garlic too tightly.