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becca's chicory and gorgonzola antipasto

almabts avatar
Recipe by
Alma Beatrice
@almabts
Essex

This is a light, healthy antipasto made with Gorgonzola which tastes creamy and indulgent at the same time. The gorgonzola compliments the bitterness of the Chicory. It's also super-quick to prepare.

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method No-Cook or Other

Ingredients For becca's chicory and gorgonzola antipasto

  • 200-300g gorgonzola dolce
  • chicory leaves – you will need at least 2 heads of chicory (the deeper outer leaves are better)
  • 100ml milk
  • 40g chopped walnuts

How To Make becca's chicory and gorgonzola antipasto

  • 1
    Step 1: Cut the Gorgonzola into small pieces and place in a pan, melt over a low heat and gradually mix in the milk. Whisk a little until smooth if necessary. Allow to cool.
  • 2
    Step 2: Wash and dry the Chicory leaves and arrange them on a plate. Spoon a little of the Gorgonzola mixture into each one and sprinke some walnuts on top.
  • 3
    Serve with a lovely chilled glass of organic Prosecco!
  • 4
    Enjoy!
  • 5
    see this recipe on VORREI: http://blog.vorrei.co.uk/chicory-and-gorgonzola-antipasto
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