Crostini with chicory

Crostini with chicory

Total: 30 Min. | Active: 30 Min.
Nutritional value / person: 375 kcal
, Fat: 21 g
, Carbohydrate: 35 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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250 g bread (e.g. Pagnol, sliced)
2 tbsp olive oil


2 tbsp olive oil
4 chicory, cut lengthways into six pieces
1 ½ tbsp sugar
1 tsp ginger, finely grated
4 sprigs thyme, torn
1 dl water
1 ½ tbsp white balsamic vinegar
½ tsp salt
a little pepper


125 g cream cheese
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How it's done

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Brush the bread slices with oil, toast in a hot frying pan for approx. 1 min. on each side, remove.


Heat the oil in the same pan. Add the chicory, fry for approx. 10 mins., turning occasionally. Add the sugar, ginger and two sprigs of thyme, cook briefly. Pour in the water and balsamic, reduce for approx. 10 mins., season.


Spread the cream cheese onto the slices of bread, top with the chicory, garnish with the remainder of the thyme.

Good to know
Serve with: Leaf salad

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