If you’re looking for an easy way to impress your guests with a tasty and fancy looking appetizer, these radicchio boats are a must. They look way more difficult to prepare than they actually are and you’ll look like a culinary master. Plus, they taste really good. I feel like that should go without saying. I try not to post recipes that don’t taste good.
Anyways, these are traditionally made with endive leaves but on the day I set out to make them, I could not find endive anywhere. I checked 3 – 4 different stores! There must be some sort of endive shortage that I am not aware of. I was a little worried about the bitterness of the radicchio, but the creamy goat cheese and sweet-coated pecans really balanced out the entire dish.
Roasted Beet and Goat Cheese Raddichio Boats
- 1/4 cup pecans
- 2 tbsp. sugar
- 2 tbsp. water
- 4 small heads of radicchio, outer leaves removed. Inner leaves separated.
- 4 ounce tub crumbled goat cheese
- 2 beets, ends removed, roasted, peeled, cooled and diced into 1/2 inch pieces
- 3 flour tortillas cut into 1 inch strips
- 2 tbsp. vegetable oil
- Kosher salt
- Freshly ground black pepper
- Place nuts, sugar and water in a small saucepan over medium heat. Stir to dissolve the sugar and bring to a boil. Immediately reduce to a simmer and cook for 5 – 7 minutes until nuts are golden, coated and the pan is mostly dry.
- Remove from heat and spread out in a single layer, on parchment paper until cooled.
- In each leave of radicchio, place a few beets, about 1/2 tbsp. of goat cheese and 1/2 tbsp. chopped pecans. Continue until all leaves are filled.
- Heat vegetable oil in a medium pan over medium-high heat. Add tortillas strips (working in batches, if necessary) and cook until light brown. Remove from heat, place on paper towels and season with salt and pepper while still hot.
- Garnish each radicchio boats with a few tortilla strips.