Radicchio on Toast with English Brie and Truffle Honey
A simple supper that's rich in flavour. The sweetness of the truffle honey is balanced by the radicchio's bitter leaves. We've used an English brie style cheese, Baron Bigod, made in Suffolk at Fenfarm Dairy. It's wonderfully creamy and melts like a dream.
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Here's how you do it
Turn the grill on high and bring a pan of salted water on to boil.
Cut the root end off the radicchio and slice into 4 sections, lengthways.
Blanche the radicchio in boiling water for 20 seconds, then refresh immediately in ice cold water. Drain and pat dry.
Drizzle olive oil onto both sides of the sourdough and put under grill, turning to ensure both sides are golden.
Lightly coat the radicchio with olive oil, season with salt and pepper. Lay the radicchio leaves onto the grilled sourdough.
Cut the cheese into strips and arrange on top of the radicchio leaves. Drizzle with truffle honey. Put under the grill until the cheese is oozing, melted and delicious. Serve immediately.