|
Chicory Tartines |
Printer Friendly Copy |
 |
|
| Serves 2 |
Prep 10 mins |
Cooking 30 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
2 small white chicory, trimmed & halved
olive oil 2 tbsp, plus a drizzle
1 tbsp runny honey, plus a drizzle
2 tsp sherry vinegar
4 slices wholegrain or seeded bloomer
20g walnut halves
100g dolcelatte or Roquefort (or vegetarian alternative)
2 tbsp red onion chutney
|
|
-
Heat the oven to 200C/fan
180C/gas 6. Put the chicory halves on a roasting tray,
cut-side up, and toss with the olive oil, honey and
vinegar. Season well. Cover with foil and roast for 20
minutes. Remove the foil and roast for a further 10
minutes until the stems are very tender when pierced with
a knife.
-
Heat the grill to high or turn
the oven to 220C/fan 200C/gas 7, then arrange the bread
slices and walnuts on the tray with the chicory. Drizzle
the bread with a little olive oil and grill or toast for a
further 5 minutes until the edges of the chicory are
lightly caramelised, and the nuts and bread are toasted.
-
Spread the blue cheese over
the toasts and spoon over small dollops of the red onion
chutney. Add a chicory half to each tartine and crumble
over the toasted walnuts. Add a drizzle of honey to serve,
if you like.
|
|
DAILY
DINNERS 
