Making these goat-cheese quesadillas is a fun spectator sport if you don’t mind guests in the kitchen. The grilled radicchio may be set aside for up to two hours at room temperature before you make the quesadillas. The final cooking, however, should be done just before serving, so reserve this quesadilla recipe for a casual gathering.–Jennifer Oz LeRoy and Kay LeRoy
LC Rolls Off The Tongue Note
Have you ever noticed how some words just roll off the tongue? Like tortilla… radicchio… and, especially, quesadilla? With great vocabulary like this, it’s no wonder this recipe is so thoroughly enticing. Get the word games out of your system, though, because once the ‘dillas are served up, you’ll find your mouth is far too full for any further linguistics.
Goat Cheese-Radicchio Quesadillas Recipe
- Quick Glance
- 40 M
- 40 M
- Serves 8 to 10
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 small garlic clove, pushed through a press
- 1 teaspoon minced rosemary leaves
- Salt and freshly ground black pepper
- 1 small head of radicchio
- 2 tablespoons butter, melted
- 6 large flour tortillas
- 2 1/2 tablespoons store-bought tapenade
- 11 ounces fresh goat cheese, crumbled (about 2 1/3 cups)
- 1. Preheat the broiler.
- 2. In a small bowl, whisk together the oil, vinegar, garlic, rosemary, 1/8 teaspoon salt, and a good pinch of pepper.
- 3. Quarter the radicchio lengthwise into wedges. Swirl them in a bowl of water and spin dry in a salad spinner. Lightly baste all sides of each radicchio wedge with the oil mixture, then set the wedges on a broiler pan and place in the broiler about 6 inches from the heat source. Broil, watching closely, until slightly charred, 3 1/2 to 5 minutes.
- 4. Baste the tops of the wedges, then turn over and baste the other side. Continue to broil until deep brown and crisp on the surface but completely tender inside, 2 to 4 minutes. Turn off the broiler and preheat the oven to 175°F (79°C).
- 5. Cut the radicchio crosswise into thin slivers. Have the melted butter, tortillas, tapenade, and goat cheese ready near the stove.
- 6. Place a dry griddle or large cast-iron skillet over medium-high heat and brush the pan with some of the melted butter. Thinly spread one side of a tortilla with about one third of the tapenade. Place in the pan, tapenade side up, and immediately scatter with one third of the crumbled goat cheese, leaving a 1/4-inch border uncovered around the edge. Top with one third of the slivered radicchio and place a tortilla on top; brush with a little more butter.
- 7. Press down with a spatula and cook until the goat cheese begins to liquefy and the underside is mottled brown, 3 to 5 minutes. Turn over with a wide spatula and cook until the other side is golden, about 2 minutes. Transfer to a large baking sheet and keep warm in the oven while you make the remaining 2 quesadillas in the same way.
- 8. Transfer the quesadillas to a cutting board and, using a large, sharp knife, cut each one into 6 equal wedges. Fan the wedges on a warmed platter and serve at once.
Hungry for more? Chow down on these:
- Paninis with Radicchio, Goat Cheese, Citrus Oil, and Almond Pesto from The Naptime Chef
- Shrimp and Goat Cheese Quesadillas from Eat, Live, Run
- Squash Blossom Quesadillas from Leite's Culinaria
- Grilled Chicken and Red Onion Quesadillas from Leite's Culinaria
Goat Cheese-Radicchio Quesadillas Recipe © 2009 Jennifer Oz LeRoy and Kay LeRoy. Photo © 2009 Ben Fink. All rights reserved.