Grilled radiccchio with fontina
by Elena Silcock, BBC Good Food
1 radicchio head, sliced through the core into wedges
2 tbsp olive oil , plus extra to serve
1 tbsp balsamic vinegar , plus extra to serve
2 tbsp thyme leaves
50g fontina, pecorino or parmesan, shaved or finely sliced
Most of the tomatoes never make it out of the box... they were so delicious!
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