This is a light and healthy antipasto which tastes creamy and indulgent at the same time. The gorgonzola compliments 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 barbeque.

Chicory has a small head of cream-coloured, bitter leaves. This vegetable is also known as Belgian Endives or Witloof and it is mostly imported from Holland although we do also grow it in the UK now too. It is very popular in Italy (along with a host of other very bitter vegetables), in salads, grilled and also in pasta dishes, particularly the striking red variety known as Radicchio

Alt=vorrei italian beccas chicory and gorgonzola ant

Ingredients for 4 people

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


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!