Bruschetta with Gorgonzola, radicchio Pgi, nuts and honey

Today a quick recipe and tasty for a casual and chic appetizer. But prepared, As always, with love and ingredients of excellence. From bread, that is home made with sourdough, the Treviso radicchio Pgi, gorgonzola dolce Doc novarese, passing by the honey bee Nebrodi and black walnuts from Trentino. These bruschetta are prepared in 5 minutes and they are really yummy: the radicchio was crispy and not at all bitter, It goes well with sweet gorgonzola. Pairing it with nuts and honey is a classic. I gave it a bit of pizzazz to it all with a sprinkling of chives, that contributes to the flavor with its pungent aroma. The bread is grilled in a pan greased with oil, so is even tastier. I love the Red chicory, that is crisp and fresh but without the bitter radicchio normal tip: for this I use it often to raw in salads and bruschetta, because it has an unmistakable note that I won't spoil by cooking: If you find it I recommend you try it, then tell me.

Ingredients for 4 people (3 bruschettas apiece):

  • 12 slices of homemade bread
  • extra virgin olive oil as required
  • salt and pepper
  • a head of Red radicchio of Treviso Pgi (For more information click here on the website of the Consortium)
  • Chestnut honey as required
  • 200 grams of sweet gorgonzola Dop
  • enough chives
  • 10 walnuts

Grill the bread in a frying pan or Grill greased with olive oil and sprinkled with a pinch of salt until golden and crisp.

Work the gorgonzola cheese with a fork until creamy

Wash the radicchio and cut the tips, You'll be using for the bruschetta (use the remainder for a delicious salad, always with nuts, gorgonzola cheese and quail eggs, or if you want to use it in cooking for a risotto).

Break the walnuts and finely chop the chives.

Generously spread blue cheese on the slices of bread, Garnish with chicory, decorate with walnuts and chives and pour over each bruschetta a drizzle of honey. Serve immediately and enjoy your meal!

 

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4 comments

venezianoincucina January 8, 2015 at 13:56

Dear Ada, this is one of my favorite crostini but I, I live in the land of the radicchio di treviso, suggest you skip the radicchio in pan with some onion or pass it to the grill. enhances the flavors and aromas.
Hi

Reply
Sicilians creative in the kitchen January 8, 2015 at 13:59

Hello Franco, I'll definitely try! I left it raw because I like the crunchy and it seemed a shame not to feel the freshness of this vegetable that I adore, But if you tell me someone living in the lands of the radicchio di Treviso I can only bow down! See you soon and thanks. ADA

Reply
vicaincucina January 4, 2015 at 21:48

Dear Ada, today was a pleasure to meet you, you are a beautiful person, Nice and pleasant! I'm glad the meeting! Thanks! I see that even on holiday you try very hard these 😉 Delicious bruschetta! I love the blue cheese and I know this radicchio, is so good! A hug and I hope to see you soon again!

Reply
Sicilians creative in the kitchen January 6, 2015 at 17:14

Hi Victoria are happy to meet you! Hope to see you again in Massina or Rome and we're staying in touch via blogs! I embrace you, and say hello to your mate, flowing. ADA

Reply

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