Baked Radiccio with Chevre

I had two radiccio experiences e=recently. The first was in Italy, where I had a braised radiccio as an antipasto. It had a rich and complicated flavor and was much less bitter when it is baked. The other was radiccio packets filled with goat cheese and then baked--I thought this made an elegant appetizer, but the whole wrapping and closing the packets was too labor intensive, so I modified it to be more like how I bake chevre to go into a salad. 2 medium heads radicchio goat cheese, cut into 1/2-inch pieces 1 Tbs. extra-virgin olive oil 1 clove garlic, minced 1 teaspoon dried basil, crumbled 1 teaspoon dried marjoram, crumbled 1/2 teaspoon dried rosemary, crumbled Toasted bread crumbs Pepper to taste Sliced Italian-style bread Preheat oven to 400° F. Peel leaves off the head of radiccio--these are going to hold slices of chevre. Place radicchio in a large shallow baking dish. Arrange goat cheese over the top. In a small saucepan over medium heat, heat olive oil; add garlic and saute approximately 1 minutes. Remove from heat and add basil, marjoram, rosemary, and pepper. Drizzle over goat cheese and radicchio. Sprinkle with bread crumbs. Bake approximately 15 minutes or until cheese begins to melt. Remove from oven and serve with bread slices.