Chicory and Asiago boats
Ingredients
for 8 people
| 75 g | cream cheese |
| ½ tbsp | fig mustard |
| 1 tbsp | water |
| ¼ tsp | salt |
| a little | pepper |
| 100 g | Asiago, finely grated |
| 200 g | chicory, leaves removed |
| 4 | Fine Food Grissini al riso nero, crumbled |
| a little | pink peppercorn, ground |
How it's done
Filling
Combine the cream cheese with all the other ingredients up to and including the pepper, mix well using the whisk on a mixer, mix in the Asiago.
To serve
Divide the filling between the chicory leaves. Sprinkle the crumbled bread sticks and pepper on top.
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