Becca's chicory and Gorgonzola antipasto

    15 min

    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.


    Essex, England, UK
    1 person made this

    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!

    See it on my blog

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