Burricotti with Chestnut Honey and Candied Spicy Walnuts

From the kitchen of Carly

Creamy burricotti meets wilted radicchio on crispy whole wheat crackers, crowned with chestnut honey and candied spicy walnuts. Sweet, bitter, nutty, and crunchy all at once. A sophisticated appetizer that feels both indulgent and impossibly light.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 teaspoons balsamic vinegar
  • 14 medium-size radicchio leaves
  • 18 thick whole wheat crackers (round work best)
  • 11 cup burricotti* or fresh whole-milk ricotta cheese (about 7 ounces)
  • 14 teaspoons chestnut honey or buckwheat honey
  • 116 Candied Spicy Walnuts ; 8 whole
  • 18 chopped

Instructions

  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).