Grilled radicchio with camembert and balsamic

Radicchio is appearing in my garden at the moment. Radicchio have the most beautiful purple set leaves, they have a slight bitter flavour with a hint of spice. This softens when cooked. The leaves are often grilled, mixed through risottos and pastas. I also like to finely shred the leaves and add to my sauces such as salsa and tapenade which adds a crunch and another level of flavour.

I used to serve a dish similar to this in an Italian restaurant I once worked in. I adapted the ingredients with the more common camembert instead of the Taleggio cheese and it worked beautifully. You will be pleasantly surprised how delicious this simple dish is.

Prep time 10 minutes

Cooking time 3-5 minutes

Skill easy

Serves 2

Ingredients

1 head of radicchio, cut in half or quarters if large

50g camembert (ripe), cut into slices

2 sprigs of fresh thyme

Balsamic vinegar

Pinch sea salt

Extra virgin olive oil

Method

Wash and pat dry the radicchio, place the cut side up on an oven dish.

Sprinkle the radicchio with a little salt and drizzle over a little oil.

Lay a slice or two of camembert cheese over the radicchio.

Scatter over the thyme leaves and add a drop or two of balsamic vinegar.

Place under a hot grill until the cheese has bubbled and melted through the leaves (3-5 minutes).

Remove and enjoy.