Radicchio, Goat Cheese & Caramelised Pear

Italian Chicory Appetiser:

If you’re looking for colourful bites that turn heads and awaken the tastebuds, this little number with radicchio, whipped goat cheese, and caramelised pear might be your next beloved flavour combo!

Radicchio is known for its bold, bitter, slightly spicy edge that can make it a bit of a love-it-or-leave-it ingredient.

But when you bring in the right partners in crime- think something creamy, something briny or acidic- it suddenly softens, mellows out, and becomes this beautiful base for flavour layering.

That’s exactly what’s going on here with this bitter sweet appetiser.

Since Witlof is almost impossible to find here on the coast at present, I had to improvise & although Radicchio leaves are a little on the large size, I cut them in half and trimmed them up for bite-size entertaining.

These colourful bites work their charm with just a few ingredients.

First, the radicchio itself- those deep crimson leaves with white veins are visually stunning and strong enough to hold a topping.

Then comes the whipped goat cheese.

It’s tangy, creamy and rich, which tames the bitterness and adds a sumptuous texture to every bite.

With added garlic, herbs, olive oil and yoghurt to lighten the filling.

And finally, the caramelised pear…

Soft, sweet, and just a little tart, it balances the whole thing out with a delicate acidity that cuts through the richness.

Each element does its job, and together, they create this elegant little mouthful that feels a bit luxe without the drama.

Great for a casual weekend get together, great for grazing boards, or just when you want to serve something simple & a little different.

Serve them up on a platter- no need to overthink it.

A drizzle of honey or a scatter of toasted walnuts wouldn’t go astray either.

They’re simple, stylish, and definitely not boring.

The flavour combination in these colourful bites is a favourite of mine.

Radicchio, Goat Cheese & Caramelised Pear

(Serves 10 Prep 20 Mins)

You Will Need:

Radicchio: Radicchio is a gorgeous coloured leaf, not often available at regular supermarkets but can be found at farmers markets. Ideally red witlof would be better from a size perspectivve but so hard to source at the moment on the coast. So I have substituted with radicchio, but I have cut the leaves in half and trimmed the edges for a smaller neater presentation.

Goat Cheese: Choose a soft, creamy variety for easy spreading or stuffing. Allow it to come to room temperature before using for best texture. I have whipped it for more flavour and a nicer texture. You can buy already herbed, but I prefer to add my own flavours.

Greek Yoghurt: Opt for full-fat Greek yoghurt for a rich, tangy base. Acts as a balancing element when mixed with goat cheese, garlic, and herbs to create a spread or dollop-style topping. It lightens the heaviness of the goat cheese, which can be quite intense on its own.

Parsley: Use flat-leaf parsley for a fresher, more vibrant flavour. It adds brightness and colour to creamy elements. You could alternatively use basil, thyme, oregano.

Dill: Fresh dill, finely chopped, brings a delicate aromatic lift. Especially complementary with yoghurt-based sauces or creamy goat cheese blends.

Garlic: A couple of fresh cloves, can add a depth of savoury flavour. Best used raw (for a punchy dip) or lightly sautéed in olive oil or butter to mellow its intensity & sweeten it.

Olive Oil: Use a good quality extra virgin olive oil for drizzling or blending into dips. Adds richness and ties all the ingredients together, especially in whipped cheese or yoghurt-based mixtures. I of course use garlic infused Olive oil.

Pear: A firm but ripe pear (like Bosc or Beurré Bosc) sliced thinly or diced. Can be served fresh for sweetness and crunch, or caramelised in butter and sugar to create a jammy, luxurious contrast. I have cooked mine enough to caramelise but wanted to keep some texture.

Butter: Unsalted butter for control over seasoning. Ideal for caramelising pear slices gently over low heat until golden and soft.

Sugar: Just a small amount (white, raw, or brown sugar) to enhance the natural sweetness of the pears during cooking.

Micro Herbs: A mix of micro parsley, dill, or mustard cress makes a refined, fresh garnish. Adds a touch of elegance and a final pop of colour. I had broccoli microherbs available on the day, so I used those.

Instructions:

Prepare the Radicchio leaves

Carefully remove five of the outer leaves from a head of radicchio, choosing ones that are unblemished and large enough to hold a filling. Rinse the leaves gently under cold water to remove any dirt, then pat them dry with paper towels. Lay the leaves flat on a chopping board and slice each one in half lengthways. Use a small knife or kitchen scissors to neaten the edges and trim the base if needed, shaping each piece into a curved “boat” that can cradle the filling for these colourful bites.

Make the whipped Goat cheese

In the bowl of a small food processor, add the goat cheese, Greek yoghurt, parsley and dill, garlic, and a drizzle of olive oil. Pulse until the mixture becomes smooth, creamy, and well combined. Taste and adjust seasoning if desired. Set aside or chill until ready to use- this spread can be made ahead and will firm up slightly in the fridge.

Melt the butter

Place a small non-stick frying pan over medium-high heat. Add the butter and allow it to melt and bubble gently, coating the base of the pan.

Prepare the Caramelised Pear

While the butter heats, cut the pear in half lengthways, remove the core using a melon baller or small knife, and slice the fruit thinly lengthways, into even pieces. Add the pear slices to the hot pan. Let them cook for 2–3 minutes, undisturbed, until they start to soften and take on a light golden colour. Turn the heat down to medium and sprinkle the sugar evenly over the pears. Continue to cook for another 2–3 minutes, turning the slices occasionally until they’re caramelised and glossy, but still hold their shape. Remove from the heat and allow to cool slightly.

Assemble

To assemble, take each radicchio “boat” and place it on your serving platter. Using a small spoon or piping bag, add a dollop of the whipped goat cheese mixture to the base of each leaf, focusing on the paler end for contrast and balance. Lay two slices of the caramelised pear on top of the cheese.

Garnish

Finish these colourful bites with a scatter of micro herbs- choose ones that echo the herbs in the filling, such as micro parsley or dill- for a touch of freshness and a vibrant visual element.

Serve & Enjoy!

Helpful Hints:

• This vibrant appetiser needs to be eaten fresh once assembled however, you can prepare both the pears & the whipped goat cheese ahead of time and store them in an airtight container in the fridge until ready to serve. Slightly chilled can be appealing especially in warmer months.

• Optionally, if you want even more texture for these colourful bites, add a sprinkle of chopped walnuts or even pecans & even a drizzle of honey. I don’t think it needs it…sometimes less is more.

• As ripe pears are hard to find at the moment, I left a pear on the kitchen bench to get some sunlight for a couple of days which accelerated the ripening process, so if you are planning ahead for a gathering and know you will be serving pear, you could do this as they are much sweeter & have much more flavour when ripe.

Radicchio, Goat Cheese & Caramelised Pear

Recipe

(Serves 10 Prep 20 Mins)

Ingredients

• 5 Radicchio Leaves (halved)
• 80g Goat Cheese
• 2 Tbsp Greek Yoghurt
• 2 Tbsp Fresh Parsley
• 1 Tbsp Fresh Dill
• 2 Cloves of Garlic
• 1 Tbsp Olive Oil
• 1 Large Pear
• 20g Butter
• 2 tsp Sugar
• Micro herbs (Garnish)

Method

1. Carefully remove 5 outer radicchio leaves and rinse well. Cut each leaf in half and trim any uneven edges to form neat boat shapes.
2. In a small food processor, combine the goat cheese, Greek yoghurt, parsley, dill, garlic, and olive oil. Blend until smooth and creamy.
3. Heat a small pan over medium-high heat. Add the butter and let it melt.
4. Halve the pear, remove the core, and slice thinly. Add the slices to the pan and cook until they begin to soften and take on colour. Reduce the heat to medium, sprinkle over the sugar, and continue cooking until the pears are caramelised.
5. To assemble, spoon or pipe a small amount of whipped goat cheese into the pale end of each radicchio boat. Top with two slices of caramelised pear and finish with a few micro herbs for garnish.

Serve & Enjoy!

Wine Pairing Suggestions:

Off-Dry Riesling

The gentle sweetness of an off-dry Riesling balances the bitterness of the radicchio and complements the caramelised pear. Its crisp acidity cuts through the creaminess of the goat cheese.

Try: A lightly chilled Eden Valley Riesling or a German Kabinett.

Sauvignon Blanc

Its herbal notes echo the dill and parsley, while the zippy acidity refreshes after each rich bite.

Try: (Loire Valley or Adelaide Hills)

Avoid: For these colourful bites, avoid overly grassy or sharp examples- look for a more balanced, citrusy profile.

Pinot Gris

A slightly richer style of Pinot Gris has enough body to handle the cheese and buttered pear while still offering freshness and subtle stone fruit notes.

Try: A Tasmanian Pinot Gris or an Alsatian version with a hint of sweetness.

Dry Rosé

A dry rosé adds a burst of fruitiness and a clean finish that plays well with the pear and goat cheese, while visually tying in with the radicchio’s colour.

Try: a Provence or Yarra Valley region variety.

Sparkling Wine

The bubbles cleanse the palate, while the toastiness and acidity elevate the caramelised elements of the pear and the tang of the cheese.

Try: A Tasmanian sparkling wine or a classic Brut Champagne.

Other Goat Cheese Recipes…

Apricots With Herbed Goat Cheese

Figs With Goat Cheese & Serrano Ham

Apricots With Goats Cheese & Feta

Crispy Goat’s Cheese With Rocket Pesto

Pear Goat’s Cheese & Prosciutto

Medjool Dates With Whipped Goat’s Cheese & Honey