Becca's Chicory and Gorgonzola

    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.


    Essex, England, UK
    1 person made this


    • 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


    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 sprinkle some walnuts on top.
    3. Serve with a lovely chilled glass of organic Prosecco!
    4. Enjoy!

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