Radicchio with Ile de France Goat Cheese and Bacon

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Rating: 3.5/5 (2 votes cast)
Coquette Bistro in PA
Cary Neff
Ile de France Goat Cheese
Goat cheese radicchio with bacon gratin dish.
  • 12 Slices of bacon, cut into 1/2-inch pieces
  • 1/2 cup Balsamic vinegar
  • 2 tbsp. Tamari or soy sauce
  • 1 tbsp Finely minced tarragon leaves
  • some Kosher salt
  • 1/2 cup. Olive oil
  • 1/2 cup Extra virgin olive oil
  • 8 oz. Ile de France Goat Cheese
  1. Preheat the broiler
  2. In a large sauté pan over medium heat, cook bacon until crisp. Transfer to paper towel.
  3. In a large mixing bowl, combine the vinegar, soy, tarragon, salt and pepper. Whisk in both olive oils.
  4. Add the radicchio leaves to the vinaigrette and toss to coat. Transfer leaves to a large baking dish. Sprinkle the raddichio with the bacon, then cover with the cheese.
  5. Broil until the radicchio is wilted and the cheese is melted, 3-5 minutes.
  6. Serve as a side dish with meat, fish or chicken


Radicchio with Ile de France Goat Cheese and Bacon, 3.5 out of 5 based on 2 ratings

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