• 1 Head of radicchio
• 1 Ripe pear
• 125G (4.5Oz) Somerset Brie thinly sliced
For the Dressing
• ½ Tablespoon of red wine vinegar
• ½ Teaspoon of dried oregano, or dried Greek rigani
• 1 ½ Tablespoons extra virgin olive oil
• Salt and pepper
Preheat grill. Cut radicchio into quarters right through the stem end, so that each wedge holds together. Whisk the vinegar with the oregano, salt and pepper and gradually whisk in the oil.
Quarter and core the pear, then immediately turn in the dressing to prevent premature browning. Turn the radicchio quarters in the dressing too.
Arrange the pears and radicchio in a heatproof dish and pour over the last of the dressing. Slide under the hot grill and grill for @ 5-6 minutes, turning the pieces once or twice, until browned outside.
Remove and lay the brie over the radicchio and the pear, return to the grill for a few minutes until the cheese is oozing and runny. Eat while its hot and sizzling.
This is my favourite kind of cooking, easy, quick and delicious. The recipe comes from my favourite cook book; “Vegetables” by Sophie Grigson.