Chicory with Feta Cheese and Bacon

For the chicory with feta cheese and bacon, wash the chicory stems, shake them dry and cut them in half lengthwise. Remove the bitter inner leaves, dice the feta cheese and grate the Parmesan cheese. Pluck the oregano and thyme leaves from the stems and chop finely. Mix the chopped herbs with lemon juice, olive oil, grated nutmeg, salt and pepper to make a marinade. Coat the chicory pieces with the marinade.

Mix together the cubes of feta cheese, ricotta and Parmesan. Fill the cavities of the marinated chicory perennials with the cheese mixture. Wrap each perennial with 3 slices of bacon. Tear or cut 4 pieces of aluminum foil the length of the chicory stems. Place the rolled chicory on the aluminum foil and wrap with the foil.

Grill on a hot grill for about 20 minutes. Unwrap the chicory with feta cheese and bacon from the foil and arrange on plates.

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