becca's chicory and gorgonzola antipasto

Name: Becca's Chicory and Gorgonzola Antipasto
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: - 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

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Alma Beatrice

Essex

Updated on Nov 16, 2016

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.

Rate

prep time 10 Min

cook time 20 Min

method No-Cook or Other

yield 4 serving(s)

Ingredients

- 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

Step 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.

Step 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.
Step 3

Serve with a lovely chilled glass of organic Prosecco!
Step 4

Enjoy!
Step 5

see this recipe on VORREI: http://blog.vorrei.co.uk/chicory-and-gorgonzola-antipasto
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