12 slices of prosciutto, thinly sliced (but not paper-thin)
1 head of radicchio, cleaned, cut in half from top to bottom, stem removed
About 6 oz chilled goat cheese, cut into 12 (tbsp sized) chunks
Olive oil and balsamic vinegar for drizzling
If using wooden skewers, soak in water for 30 minutes. Turn the gas grill's burners to medium.
For each radicchio half, separate its leaves. You'll be mostly using the larger, outer leaves for wrapping. For each leaf (or two depending on how thick the leaves are), place a piece of goat cheese in the center. Roll the leaf tightly like a cylinder around the cheese. Then, wrap it with a slice of prosciutto and thread lengthwise onto a wooden or metal skewer. Repeat for remaining leaves.
Drizzle prosciutto wraps with olive oil and balsamic vinegar on both sides. Sprinkle with fresh ground pepper. Grill about 1 1/2 minutes per side or until golden and the inside cheese is melted.
Note: We first had this appetizer at an Italian restaurant in the Italian neighborhood of North Beach in San Francisco. We've made it ever since! The combo of tastes is really good.
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