Special Diet

Chicory Boats with Gorgonzola, Pear and Walnuts

cook 10 mins
  • 1 ripe pear, cored and finely chopped
  • 2 tablespoons crème fraîche
  • 65 g (2 1/2 oz) Gorgonzola cheese, crumbled
  • 20 red or green Belgian chicory leaves (or a mixture of both)
  • 25 g (1 oz) walnuts, toasted and roughly chopped
  • olive oil, to drizzle
  • Mix together the pear, crème fraîche and Gorgonzola in a small bowl.
  • Arrange the chicory leaves on a serving platter and spoon a little of the pear mixture on to the base of each leaf.
  • Sprinkle the chopped nuts over the top of the filling, drizzle with a little olive oil, and serve.
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