Chicory 'boats' with blue cheese and hazelnuts
Prep time: 15 minsTotal time: 
Chicory 'boats' with blue cheese and hazelnuts
Prep time: 15 minsTotal time: 
Jackson and Levine
Laura Jackson and Alice Levine set up their popular east London supper club in 2013. Their book, Jackson & Levine, Round To Ours is a collection of stress-free menus for entertaining.
Jackson and Levine
Laura Jackson and Alice Levine set up their popular east London supper club in 2013. Their book, Jackson & Levine, Round To Ours is a collection of stress-free menus for entertaining.
Ingredients
- 3-4 heads of chicory
- 200g Roquefort cheese
- 3 tbsp finely chopped hazelnuts, toasted
- 2 tbsp chopped chives
- a few drops of truffle oil (optional)
Step by step
-
Wash and dry the chicory, removing the outer larger leaves that are too big for mouth-sized pieces. Trim the base of the leaves and arrange on a platter.
-
Cut the Roquefort into 30 small slices or wedges. Fill each of the chicory leaves with a piece of the cheese, sprinkle over the nuts and the chives, and add a little drop of truffle oil, if using, on top.
Jackson & Levine Round To Ours is out now.
