Spice cake toast with candied chicory
Combine bitter Belgian endive (chicory) with sweet spice cake for a tasty hors d’oeuvre.
- 2 heads of Belgian endive
- 1 nob of farm butter
- 3 tbsp raspberry vinegar
- 2 tbsp agave syrup
- 2 tbsp fine sugar
- 1 sprig of lemon thyme
- 1 tbsp pink peppercorns
- 4 slices of spice cake
You can find this, and many other recipes and fun facts in the book ‘150 different takes on soft gingerbread’.
Slice the Belgian endive into cubes.
Melt the butter in a pan and sauté the Belgian endive until golden brown.
Deglaze with the raspberry vinegar, then add the agave syrup, the sugar and the lemon thyme and let simmer for another seven minutes.
Stir often to prevent the endive from sticking.
Cut the slices of spice cake into quarters, and toast them lightly.
Top with the candied endive.
Garnish with pink peppercorns.