Crisp Belgian endive leaves embrace the aromatic intensity of Erborinato Vaccino cheese, the velvety sweetness of fig balsamic cream, and the rustic note of nuts. A refined finger food that captivates at first bite, blending contrasts and harmonies of flavor.
Peel the Belgian endive, select the largest and intact leaves, wash them and dry gently.
Distribute pieces of Erborinato Ramato Vaccino, broken walnuts, and pine nuts on the leaves. Adjust with a drizzle of extra virgin olive oil, salt, and pepper.
Garnish each boat with fig balsamic cream, decorating in zig-zag or drops for a gourmet touch.
Arrange on a large plate and serve immediately as an elegant and surprising appetizer.
For an even more chic variation:
Store in the refrigerator, well covered, for up to 12 hours (better to prepare and dress at the moment to maintain crispness).
Italia, Emilia Romagna
| Energy (kcal) | 99.19 |
| Carbohydrates (g) | 2.97 |
| of which Sugars (g) | 2.87 |
| Fat (g) | 8.13 |
| of which Saturates (g) | 0.8 |
| Protein (g) | 2.78 |
| Fiber (g) | 1.74 |
| Sale (g) | 0.18 |
