Burricotti with Chestnut Honey and Candied Spicy Walnuts Recipe

Burricotti with Chestnut Honey and Candied Spicy Walnuts Recipe

  • 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
  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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