Becca's chicory and Gorgonzola antipasto

Becca's chicory and Gorgonzola antipasto


1 person made this

About this recipe: This is a light and healthy antipasto which tastes creamy and indulgent at the same time. The Gorgonzola complements the bitterness of the chicory. It's the perfect appetiser for a warm evening but would also be great served on a large platter at a barbecue.

vorrei Essex, England, UK

Serves: 6 

  • 200 to 300g Gorgonzola Dolce
  • 100ml milk
  • 2 chicory
  • 40g chopped walnuts

Prep:10min  ›  Cook:5min  ›  Ready in:15min 

  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. Wash and dry the chicory leaves and arrange them on a plate. Spoon a little of the Gorgonzola mixture into each one and sprinkle some walnuts on top. Serve with a lovely chilled glass of Prosecco!

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