Yield: 12 stuffed radicchio leaves
* 1 cup olive oil
* 3 cloves garlic, minced
* 1/4 cup chopped fresh flat-leaf parsley
* 1/4 cup chopped fresh basil leaves
* 1 teaspoon dried thyme
* 3 scallions, finely chopped
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 11 ounces goat cheese, frozen for 15 minutes and sliced into 12
* 12 radicchio leaves, cleaned
Special Equipment: a deep-fry thermometer
In a small saucepan, heat the olive oil over medium heat until a
deep-fry thermometer registers 300 degrees F. Remove from heat and
allow to cool for 5 minutes.
Combine the garlic, parsley, basil, thyme, and scallions in a small,
heat-resistant glass bowl. Carefully pour the warm oil over the herb
mixture, Add the salt and pepper. Mix well.
Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch
square glass baking dish. Arrange the goat cheese slices in a single
layer on top. Spoon the remaining herb mixture evenly over the top of
the goat cheese. Cover the baking dish with plastic wrap and
refrigerate for at least 4 hours or overnight.
To serve: Place the radicchio leaves on a serving platter, carefully
place a slice of marinated goat cheese in each leaf. Drizzle with
additional herb mixture and serve.