Charred Chicory & Walnut Bites
These sophisticated bites feature the crisp bitterness of charred chicory leaves, enhanced by the earthy crunch of toasted walnuts and a subtle hint of maple. Served on toasted rye crisps, they offer a complex flavor profile perfect for a discerning palate.
Prep Time
45 min
Difficulty
Hard
Servings
12
Calories
120 kcal
Instructions
- 1
Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet lined with parchment paper.
- 2
Toast walnuts for 8-10 minutes, or until fragrant and lightly browned. Let cool, then roughly chop.
~10 min - 3
Prepare the chicory: Trim off the very base of each chicory head. Cut each head in half lengthwise.
- 4
Heat olive oil in a large skillet over medium-high heat.
~2 min - 5
Sear the cut side of the chicory halves for 3-4 minutes, until nicely browned and slightly softened.
~4 min - 6
Flip the chicory and sear the other side for another 2-3 minutes.
~3 min - 7
Remove from heat. Using a kitchen torch, carefully char the outer leaves of the chicory for a smoky, bitter finish.
~5 min - 8
In a small bowl, whisk together maple syrup, salt, and pepper.
~1 min - 9
Arrange the rye crisps on a serving plate. Top each crisp with a seared chicory half.
~2 min - 10
Drizzle the maple-salt mixture over the chicory.
~1 min - 11
Sprinkle the chopped toasted walnuts generously over the chicory.
~1 min - 12
Serve immediately.
Tips
- For a more intense bitter flavor, you can slightly over-char the chicory with the kitchen torch, but be mindful not to burn it completely.
- These are best served immediately after assembly to maintain the crispness of the rye and the texture of the chicory.
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