Chicory shuttle with walnut cream

Name: Chicory shuttle with walnut cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Walnut kernels; 300 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 50 g blue grapes; 2 Figs; 1 (approx. 175 g) Chicory flask

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Walnut kernels
300 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley
50 g blue grapes
2 Figs
1 (approx. 175 g) Chicory flask

Directions

1
Roast the walnuts in a pan without fat until golden brown, take them out. Season cream cheese with salt and pepper. Finely chop the walnuts, except for a few for garnishing. Wash parsley and dab dry. Pluck the leaves from the stalks, except for a few for garnishing, and chop finely.
2
Add to the cream cheese mixture and stir in. Wash the grapes and pluck them from the stalks. Wash figs and dab dry. Remove chicory leaves, wash and dab dry. Place several leaves in opposite directions (shuttle look). Fill the chicory leaves with the cream cheese mixture. Place one shuttle on each plate. Quarter the figs. Serve the boat garnished with grapes, figs and parsley.
3
Place several leaves in opposite directions (shuttle look). Fill the chicory leaves with the cream cheese mixture. Place one shuttle on each plate. Quarter the figs. Serve the boat garnished with grapes, figs and parsley. Roasted baguette tastes good with it