This is a canapè that is all about the flavours of Italy. It brings together some favourite flavours together beautifully.
The base is the lightly bitter radicchio or red cabbage that is flavoured with balsamic vinegar. This is topped with creamy burrata cheese and some pine nuts. The result is a lovely creamy canapè that is tart and nutty. The flavours are elegant.
This small volume deals exclusively with smørrebrød in all its variations. These delicious and beautiful sandwiches, from traditional versions to newer contemporary recipes. You will see me cook from here again soon.
For more recipes from this cookbook, click here.
Ingredients:
1 small radicchio, quartered and finely sliced
2 tablespoons oil
7+1 tablespoons aged balsamic vinegar
1 ball burrata
1 tablespoon pine nuts, lightly toasted
Large grain sea salt, to taste
A generous sprinkling of pepper
Country baguette, sliced
Heat a frying pan with the oil. Add the radicchio and sauté for 3-5 minutes till the radicchio is just soft. Add the 7 tablespoons of balsamic and cook till the balsamic has dried out nd clings to the radicchio. Allow the radicchio to retain some of its delicate crunch, and remember it will cook after you remove it from the stove. Cool completely.
To assemble the canapé, taost the baguette slices. Top with the radicchio, the cream cheese and the pine nuts. Sprinkle with the salt and pepper. Serve immediately before the bread turns soggy.