Chicory 'boats' with blue cheese and hazelnuts
Chicory 'boats' with blue cheese and hazelnutsSubscribe to Sainsbury's magazine
This crowd pleasing canapé is ready in just 15 mins
- 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)
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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