Becca's Chicory and Gorgonzola Antipasto

Alma Beatrice


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.


☆☆☆☆☆ 0 votes

10 Min
20 Min
No-Cook or Other


  • ·
    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:

Printable Recipe Card

About Becca's Chicory and Gorgonzola Antipasto

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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