Radicchio & Cheese Appetizer Bites

Name: Radicchio & Cheese Appetizer Bites
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 pcs radicchio (medium heads, leaves separated, washed and dried); 200 g ricotta cheese (full-fat, drained if watery); 80 g gorgonzola cheese (dolce, crumbled); 30 g walnuts (roughly chopped); 2 tsp honey; 1 tbsp olive oil; 1 pinch salt; 1 pinch black pepper (freshly ground); 1 tsp fresh thyme (leaves only, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Crisp, slightly bitter radicchio leaves cradling a warm, creamy blend of ricotta, gorgonzola, and toasted walnuts. These elegant little bites come together in 20 minutes and deliver a gorgeous balance of bitter, savory, and crunchy in every mouthful — perfect for cocktail parties or a light starter.

PREP

10m

COOK

10m

SERVES

3 PIECE

257 cal

SERVINGS

INGREDIENTS

For 4 servings

2 pcsradicchio · medium heads, leaves separated, washed and dried200 gricotta cheese · full-fat, drained if watery80 ggorgonzola cheese · dolce, crumbled30 gwalnuts · roughly chopped2 tsphoney1 tbspolive oil1 pinchsalt1 pinchblack pepper · freshly ground1 tspfresh thyme · leaves only, for garnish

NUTRITION · PER SERVING

257

CALORIES · 3 PIECE

Protein11g · 17%

Carbs8g · 12%

Fat21g · 74%

Fiber1g

Sugar5g

Saturated fat9g

Cholesterol41mg

Sodium316mg

Potassium227mg

Phosphorus199mg

How we calculate →

METHOD · 6 STEPS

prep · ~5 min
Prep the oven and radicchio leaves.
1.Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
2.Gently separate 12 of the largest, most cup-like leaves from the radicchio heads, wash and pat completely dry.
3.Arrange the leaves on the baking sheet, cut-side up.
saute · ~3 min
Toast the walnuts.
1.Place a small skillet over medium heat.
2.Add the chopped walnuts and toast, shaking the pan frequently, until fragrant and lightly golden (2-3 min).
3.Remove from heat immediately and transfer to a plate to cool.
TIPWatch the walnuts closely — they burn fast. As soon as you smell them, they're done.
mix · ~3 min
Mix the cheese filling.
1.In a medium bowl, combine the ricotta, crumbled gorgonzola, olive oil, salt, and black pepper.
2.Stir until smooth and evenly blended.
3.Fold in the toasted walnuts, reserving a few pieces for garnish.
assemble · ~3 min
Fill the radicchio cups.
1.Spoon a generous tablespoon of the cheese mixture into each radicchio leaf.
2.Spread it gently to fill the cup without overflowing.
TIPDon't overstuff — the cheese will soften and could spill out during baking.
bake · ~9 min
Bake until warm and slightly softened.
Bake in the preheated oven for 8-10 minutes, until the radicchio wilts slightly at the edges and the cheese is warm and just beginning to melt.
garnish · ~2 min
Drizzle with honey, garnish, and serve.
1.Remove the baking sheet from the oven and let cool for 2 minutes.
2.Drizzle the bites lightly with honey.
3.Sprinkle with the reserved toasted walnuts and fresh thyme leaves.
4.Transfer to a serving platter and serve warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat radicchio leaves bone-dry after washing to prevent sogginess in the oven.
2
Use dolce (sweet) gorgonzola for a milder, creamier flavor — avoid piccante which is too sharp.
3
Toast walnuts in a dry pan and shake constantly; they go from golden to burnt in seconds.
4
If ricotta looks watery, drain it in a fine-mesh sieve for 10 minutes before mixing.
5
Make the cheese filling up to 1 day ahead and refrigerate; bring to room temp before filling leaves.
6
Serve within 10 minutes of baking — these bites are best warm, before the radicchio cools and softens too much.

RECIPE VARIATIONS