Sauted Radicchio and Point Reyes Blue Cheese Feuilletes

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


2 heads of radicchio, core removed and sliced thin
3 shallots, chopped
3 tablespoons Olive Oil
1 sheet of puff pastry dough
1 egg, beaten
1/4 cup of J Pinot Noir
1/8 cup balsamic vinegar
1 pound Point Reyes Blue Cheese, grated
salt and pepper to taste


Heat a large saut pan over high heat add oil, radicchio, and shallots. Continue cooking over high heat stirring constantly until radicchio starts to brown and most of the juice has evaporated about 7 minutes. Then pour in wine and vinegar, and cook another 5 minutes or until liquid has evaporated. Allow to cool and set aside.

Preheat oven to 350 degrees.
Along the edge of the puff dough place, a row of the radicchio mixture and cheese, then brush dough with beaten egg. Gently roll dough around mixture to make two full turns ensuring that the dough is brushed with egg to act as glue. Then trim to form a log shape pressing on ends to seal. Make as many logs as desired. Place finished logs in freezer until firm about 20-30 minutes. Once firm slice into desired thickness and bake for 20 minutes or until edges are golden.


Suggested Pairing: