- 1 baguette
- Artigiana Crema di Gorgonzola
- Fresh radicchio
- 10 walnuts
- Balsamic vinegar glaze
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Finely slice the radicchio. Cut a baguette into slices of about 1cm and toast them in the oven for a few minutes to make them crunchy. Clean and chop the walnuts. Spread the Artigiana Crema di Gorgonzola on the baguette slices, add the chopped walnuts, radicchio and a few drops of balsamic vinegar glaze for garnish.