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Bon Appétit

Burricotti with Chestnut Honey and Candied Spicy Walnuts

By Nancy Silverton

5.0

(3)

Image may contain Dish Food Meal Breakfast Bowl Cutlery and Spoon
Burricotti with Chestnut Honey and Candied Spicy WalnutsJoseph De Leo

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.

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  1. Step 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.

    Step 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.

  2. Step 3

    *Available exclusively from Gioia Cheese Company (626-444-6015).

TagsItalianEuropeanRicottaCheeseDairyRadicchioChicoryLeafy GreensVegetableWalnutNutStarterDinnerNut FreeVegetarianBon Appétit
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