walnut, gorgonzola and pear boats
How to make walnut, gorgonzola and pear boats recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
1 ripe pear, cored and finely chopped
2 tablespoons crème fraîche
65 g (2½ 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
Method:
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.
For baked chicory & gorgonzola, trim any coarse or bruised outer leaves from 8 large heads red chicory. Place in a baking dish into which they will fit snugly in a single layer.
Drizzle over 6 tablespoons olive oil and season to taste. Scatter over 100 g (3½ oz) crumbled Gorgonzola cheese and the juice of 1 lemon.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes. Serve straight from the baking dish with the juices and scatter over 4 tablespoons chopped toasted walnuts before serving. Total cooking time 30 minutes.
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