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Chicory 'boats' with blue cheese and hazelnuts
Makes: about 30
Prep time: 15 minsTotal time: 
Recipe photograph by Rob Streeter
Chicory 'boats' with blue cheese and hazelnuts
This crowd pleasing canapé is ready in just 15 mins
Makes: about 30
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
37Kcal
Fat
3gr
Saturates
2gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
2gr
Salt
0.3gr
Jackson and Levine
Laura Jackson and Alice Levine set up their popular east London supper club in 2013. Their book, Jackson & Levine, Round To Ours is a collection of stress-free menus for entertaining.
Jackson and Levine
Laura Jackson and Alice Levine set up their popular east London supper club in 2013. Their book, Jackson & Levine, Round To Ours is a collection of stress-free menus for entertaining.
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.
Jackson & Levine Round To Ours is out now.