I've served this a bunch of times at dinner parties. Its a great hit. Its got magical powers--the guys get firsky the girls sassy and its a great appetizer to kick off a meal.* This is a recipe I came up with after having a great San Francisco restaurant's dish inspire me. If you have any other cool recipes bring them on or improve this one. I love to experiment. You'll need: Radicchio (red colored kind of a somewhat bitter cabbage). Panchetta (or a wide cut lean bacon). Gorganzola cheese (Good blue is great too). Goat Cheese Apple Italian dressing (olive oil, vinegar, spices,parmegian--whatever). Marsala or sweet wine lemon juice oilve oil, salt and pepper toothpicks some people you'd like to hang with over dinner Quarter the radicchio, generously hit it w/ the italian dressing, let it sit for 30 min. Wrap the radicchio with the pancheta secure it with toothpicks (cover the middle 50% w/ the panchetta). Grill the radicchio wraps so that the panchetta is done. Be on the look out for flare-ups from the dressing dripping. Grill marks are bonus points, a little char is good-- but don't cremate it. The cheese sauce is a mixtue of the marsala and the cheeses: High heat: Heat a good amount of marsala in a saute pan-- if you are a pyromaniac and I bet you are, light it for full effect! reduce the marsala by a third. Add a good squirt of lemon juice. Med-low heat: Add the cheeses, I suggest 60% gorganzola to 40% goat. But hey, what ever blows your skirt up. Stir till they start to melt. Sometimes a little olive oil makes the mixture combine better. (Optional: A drop, I really mean ONE DROP of Liquid smoke). When the cheese sauce is warming up good, throw in the cut up apple wedges-- cook them a little soft. Plate the radicchio wedges, pour the cheese sauce over and use the apple as garnish. *WARNING: The people who love iceberg lettuce and thousand island dressing and none of that other funny stuff in their salad, will be seriously challenged by this dish.