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.
1 person made this
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
Method
- 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: 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 organic Prosecco!
- Enjoy!
