Burricotti with Chestnut Honey and Candied Spicy Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Burricotti are superb whole-milk mozzarella rounds filled with ricotta (see box). Fresh ricotta also works well in this recipe, which would be a great cheese course, or a simple dessert. Ingredients:
4 teaspoons balsamic vinegar |
4 medium-size radicchio leaves |
8 thick whole wheat crackers (round work best) |
1 cup burricotti* or fresh whole-milk ricotta cheese (about 7 ounces) |
4 teaspoons chestnut honey or buckwheat honey |
16 candied spicy walnuts ; 8 whole, 8 chopped |
Directions:
1. Heat vinegar in large nonstick skillet over medium-high heat. Working in 2 batches if necessary, add radicchio leaves; flatten with spatula and cook until softened, about 30 seconds per side. Transfer to plate to cool. Tear each leaf in half.
2. Place 2 crackers on each of 4 plates. Top each cracker with 1 radicchio leaf half. Spoon 2 tablespoons cheese atop radicchio on each cracker; drizzle 1/2 teaspoon honey over each. Top each with 1 Candied Spicy Walnut half. Sprinkle chopped candied walnuts over and serve.
3. *Available exclusively from Gioia Cheese Company (626-444-6015).
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