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Belgian Endive , Walnut, Honey, Gorgonzola Panini   
Recipe Number: 210
Contributor: Azat Aslanyan
Rating: 9.50 based on 2 votes
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Serves: 1
Calories Per Serving: 0
Preparation Time: 10 minutes
Difficulty: Easy
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1/4 cup of EVOO - Extra Virgin Olive Oil
2 cloves of garlic
small amount of tarragon, basil, dill and oregano
Italian Gorgonzola
Belgian Endive
Chibeta Bread
Cooking Instructions:
first add the evoo, garlic and the herbs. Add some salt and pepper in the mix and put them in the food processor and chop them fine.

Cut chibeta in half from the center. brush EVOO mixture on all both the top an bottom of each half of the bread. Very top and bottom very light to just make the grill marks nice and crispy.

Sprinkle some of the evoo mixture on the cut slices of the endive and put it on the stove for a quick burn and fiery taste. Roast the walnut in a hot pan for few minutes. Put the Gorgonzola cheese on the bottom half of the bread. Drizzle some honey on top. Add some of the endive leaves on top. Add salt and pepper and put the top of the bread on. put it in the Panini grill for 5 min.

Your guests will not need napkins as they will be licking their fingers.
Serving Suggestions:
Make sure to cut the panini in half diagonally(like Baklava) and put one half somewhat slanted over the other and that way your consumers will see the melted cheese and the endive.

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