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Chicory 'boats' with blue cheese and hazelnuts
Makes about 30 | prep 15 mins | total time
Chicory 'boats' with blue cheese and hazelnuts
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Makes about 30 | prep 15 mins | total time
This crowd pleasing canapé is ready in just 15 mins
Rate
Nutritional information (per serving)
Calories
37Kcal
Fat
3gr
Saturates
2gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
2gr
Salt
0.3gr
Ingredients
- 3-4 heads of chicory
- 200g Roquefort cheese
- 3 tbsp finely chopped hazelnuts, toasted
- 2 tbsp chopped chives
- a few drops of truffle oil (optional)
Step by step
Wash and dry the chicory, removing the outer larger leaves that are too big for mouth-sized pieces. Trim the base of the leaves and arrange on a platter.
Cut the Roquefort into 30 small slices or wedges. Fill each of the chicory leaves with a piece of the cheese, sprinkle over the nuts and the chives, and add a little drop of truffle oil, if using, on top.
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