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!