Radicchio stuffed with cheese and bacon with Aceto balsamico di Modena IGP etichetta Arancio NeroModena - Tondo

Ingredients: 
Red radicchio
Belgian endive
Sliced Fontina or Emmental cheese
Sliced bacon
Sliced bacon
Salt
Aceto balsamico di Modena IGP etichetta Arancio NeroModena - Tondo

Cut the radicchio lengthwise into 4 parts. In each part insert the slice of cheese between the leaves and wrap each slice with a slice of bacon.
Cut the endive into 4 parts, place a slice of cheese in each slice and wrap with the slice of bacon.
Place the rolls on a baking tray covered with baking paper and bake at 180° for 10 to 15 minutes.
Serve with a dash of Aceto balsamico di Modena IGP etichetta Arancio NeroModena - Tondo.