Warm Radicchio Cheese Puddles

Five ingredients. Six minutes in the oven. One of the most elegant little appetizers you’ll ever throw together on short notice.

Crisp radicchio leaves get brushed with a quick lemon-oil mixture, filled with slices of Monterey Jack, and baked just until the cheese goes molten and bubbly. The bitter edge of the radicchio plays off the creamy, mild cheese in a way that makes you reach for another before the first one’s finished.

Line them up on a platter and watch them disappear at your next dinner party.

Chef Tips

• Use the largest outer radicchio leaves you can find. They make the sturdiest cups for holding the melted cheese.
• Don’t overbake. You want the cheese just melted, not browned and rubbery. Check at 4 minutes.
• Serve immediately while the cheese is still pooled and gooey. They lose their charm once the cheese sets back up.
• A drizzle of good balsamic vinegar on top right before serving takes these to another level entirely.