Grilled Pancetta-Radicchio Wraps with Goat Cheese

Grilled Pancetta-Radicchio Wraps with Goat Cheese Recipe
John Clark
Wrap pieces of fresh goat cheese in slices of pancetta and radicchio leaves and put them on the grill for a simple and sohpisticated appetizer.
Makes 6 servings


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6 ounces fresh chèvre (goat cheese)
6 radicchio leaves (about 3 by 5 in. each), rinsed
6 slices pancetta (1 1/2 to 2 oz. total)
2 tablespoons balsamic vinegar


Total: 15 Minutes

1. Divide the cheese equally among the radicchio leaves, placing it in the center. Fold one edge of each leaf over cheese, then roll up gently to enclose. Wrap a slice of pancetta around each roll and secure with one or two toothpicks (it's okay if pancetta tears a little).

2. Lay radicchio rolls on an oiled barbecue grill over medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Turn rolls as needed until pancetta is lightly browned and crisp on all sides, 5 to 8 minutes total.

3. Arrange rolls on a platter and drizzle with vinegar. Serve warm or at room temperature.

Created date

April 2005

Nutritional Information

Calories 112
Caloriesfromfat 75 %
Protein 6.5 g
Fat 9.3 g
Satfat 5.6 g
Carbohydrate 1.3 g
Fiber 0.1 g
Sodium 185 mg
Cholesterol 17 mg