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Burricotti with Chestnut Honey and Candied Spicy Walnuts

5.0

(3)

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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).

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