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Stuffed Baked Radicchio With Sun-dried Tomato Vinaigrette

  • Yield: 4 first-course salads


  • 1/2 pound goat cheese, such as Montrachet
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 2 tablespoons minced fresh basil
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper
  • 4 small heads radicchio, cored 1/2- to 3/4-inch deep, cores reserved
  • 1 1/3 cups Sun Dried Tomato Vinaigrette


  • Preheat the oven to 375?F.
  • In a bowl, combine the goat cheese, oil, garlic, basil, salt, and pepper, and blend until thoroughly incorporated. Makes 1/2 cup.
  • Stuff each radicchio with 2 tablespoons of the cheese mixture and place the cores on as caps. Arrange the radicchio in a pie plate, add about 1/4 cup water to the bottom of the plate, and bake until tender, for about 15 to 20 minutes. Remove from the oven.
  • While the radicchio are baking, prepare the Sun-Dried Tomato Vinaigrette.
  • To serve, spread 1/3 cup of the vinaigrette on each of 4 dinner plates and top with 1 baked radicchio. Serve immediately.