Goat Cheese and Herb Stuffed Radicchio Leaves

• 1 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh basil leaves
• 1 teaspoon dried thyme
• 3 scallions, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 11 ounces goat cheese, frozen for 15 minutes and sliced into 12 (1/2-inch) pieces
• 12 radicchio leaves, cleaned

1. Special Equipment: a deep-fry thermometer
2. In a small saucepan, heat the olive oil over medium heat until a deep-fry thermometer registers 300 degrees F. Remove from heat and allow to cool for 5 minutes.
3. Combine the garlic, parsley, basil, thyme, and scallions in a small, heat-resistant glass bowl.
4. Carefully pour the warm oil over the herb mixture, Add the salt and pepper.
5. Mix well.
6. Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch square glass baking dish.
7. Arrange the goat cheese slices in a single layer on top.
8. Spoon the remaining herb mixture evenly over the top of the goat cheese.
9. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.
10. To serve: Place the radicchio leaves on a serving platter, carefully place a slice of marinated goat cheese in each leaf.
11. Drizzle with additional herb mixture and serve.

olive oil, garlic, parsley, fresh basil, thyme, scallions, kosher salt, freshly ground black pepper, goat cheese, radicchio

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/goat-cheese-and-herb-stuffed-radicchio-leaves-recipe.html (may not work)