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)
·40g chopped walnuts
How to Make Becca's Chicory and Gorgonzola Antipasto
- 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.
- 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.
- Serve with a lovely chilled glass of organic Prosecco!