Chicory stuffed with gorgonzola cream

Name: Chicory stuffed with gorgonzola cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 12 discs Baguette bread (approx. 90 g); 2 Garlic cloves; 2 TABLESPOONS Olive oil; 150 g Gorgonzola cheese; 100 g Double cream cream cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 1/2 ripe mango; 1 piston red and green chicory; 2 TABLESPOONS Hazelnut flakes; 7-10 Tbsp Chervil

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

12 discs Baguette bread (approx. 90 g)
2 Garlic cloves
2 TABLESPOONS Olive oil
150 g Gorgonzola cheese
100 g Double cream cream cheese
7-10 Tbsp Pepper
7-10 Tbsp Salt
1/2 ripe mango
1 piston red and green chicory
2 TABLESPOONS Hazelnut flakes
7-10 Tbsp Chervil

Directions

1
Cut the bread into diagonal slices of about 1/2 cm. Peel garlic and cut into fine slices. Heat olive oil in a pan. Fry the bread slices and garlic for about 2 minutes while turning. Drain on kitchen paper
2
Stir the gorgonzola and cream cheese with a spoon until smooth. Season with pepper and a little salt. Cut the mango off the stone. Peel and dice the flesh
3
Clean the chicory, cut off the stalk. Loosen leaves. Place 3 leaves of lettuce on top of each other and fill with gorgonzola cream. Arrange on a plate with mango cubes. Sprinkle with hazelnuts and garnish with chervil if desired. Serve with garlic baguette