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Grilled Pancetta-Radicchio Wraps with Goat Cheese

John Clark
Total time 15 mins
Yield Makes 6 servings
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.


  • 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

Nutrition 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

How to Make It

  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.