- 4 (9-inch) heads Treviso radicchio
- 1/4 cup extra-virgin olive oil
- 1 cup coarsely grated smoked Scamorza cheese or smoked mozzarella (3 oz)
- 2 1/2 tablespoons balsamic vinegar
- Prepare grill for cooking.
- Remove any loose outer leaves. from radicchio and trim bases, leaving heads intact. Quarter each head lengthwise. Brush radicchio lightly with olive oil and season with salt and pepper.
- Grill radicchio on a rack over moderately hot coals (coals are ready when you can hold your hand 5 inches above rack 3 to 4 seconds), covered, turning every 10 minutes, until outer leaves are browned and hearts are tender, 25 to 30 minutes total.
- Sprinkle cheese over cut sides of radicchio and grill, uncovered, until cheese begins to melt, about 2 minutes. Transfer radicchio to a platter and drizzle with vinegar.