Chicory cheese shuttle

Name: Chicory cheese shuttle
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Yoghurt cream cheese; 5 TABLESPOONS Milk; 7-10 Tbsp salt and pepper; 4 tablespoons (approx. 50 g) Walnut kernels; 1/2 bunch Parsley; 7-10 Tbsp some grapes; 2 ripe figs; 1 medium-sized chicory

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Yoghurt cream cheese
5 TABLESPOONS Milk
7-10 Tbsp salt and pepper
4 tablespoons (approx. 50 g) Walnut kernels
1/2 bunch Parsley
7-10 Tbsp some grapes
2 ripe figs
1 medium-sized chicory

Directions

1
Mix cream cheese and milk, season. Roast nuts without fat and chop finely, except for 4 halves. Wash parsley and chop except for some. Stir both into the cheese.
2
Wash the grapes and figs. Clean and wash the chicory and divide it into individual leaves. Put 2-3 of each leaf into a boat. Arrange and fill with cheese cream. Quarter figs. Garnish chicory boats with figs, grapes, other nuts and parsley.
3
Baguette tastes good with it.