Grilled chicory and blue cheese on toast

Grilled chicory and blue cheese on toast

“Less is more” is one of the things our professors tried to teach us back at university. In our readiness to create interesting and new designs my fellow classmates and I often over did it – blue floor, red walls and yellow ceiling? Why not, we’d never seen it before, unfortunately for a good reason. You can blame this explosion of stimuli on inexperience or excitement, but knowing where to stop creatively is a skill that requires a lot of control and takes of lot of time and practice to master.

The same goes for cooking. How many of you went a step too far when seasoning your pasta sauce with herbs and spices? Do you remember regretting adding those marinated artichoke to your quick mid-week curry? It all sounded so exciting and delicious in your head, but the reality was more than underwhelming and you were probably happy no one was around to judge your creation.

The recipe I’m sharing with you today is a good example where less goes a long way – pungent chicory fried in butter, tangy blue cheese and nutty walnuts is all you need on a thick slice of country bread. Adding anything else would over-complicate the already strong flavours.

This is not to say you should stop trying new things all together, but simply know where to stop. Besides, experiencing with only a few ingredients at a time gives you a better understanding of what works, or not, together, allowing you to go a step further next time.


Grilled chicory and blue cheese on toast
Serves 1
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 1 tbsp Butter
  2. 1 Chicory
  3. 1 tsp Honey, + a bit more when serving
  4. 1 thick slice Bread
  5. 1-2 tbsp Gorgonzola, or other blue cheese.
  6. 4-5 Walnuts
Instructions
  1. Melt the butter in a pan over medium high heat.
  2. Remove the external damage leaves of the chicory and cut length-wise into quarters.
  3. Once the butter start to bubble add the chicory and cook for 3 minutes with the lid on.
  4. In the meantime, cut a thick slice of bread and grill in the toaster.
  5. After 3 minutes turn the chicory on their other side and drizzle with honey. Put the lid back on, turn the heat down slightly and cook for a further 3 minutes.
  6. When ready the leaves quarters will be soft, golden and sticky. Place on the toasted bread and top with knobs of blue cheese. Scatter some cracked walnuts and drizzle with a bit more honey before serving.
Notes
  1. Cooking with the lid on traps the steam and intensifies the general heat in the pan. This allows the chicory to soften more quickly.
  2. You will need a fork and a knife to enjoy this tartine, unless you enjoy the one-bit-all-comes style of eating.
Singly Scrumptious http://singlyscrumptious.com/

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