Recipe of the month

Soft gingerbread toast with candied chicory

16 toasts Budget

Combine bitter Belgian endive (chicory) with sweet soft gingerbread for a tasty hors d’oeuvre.

Ingredients

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 soft gingerbread

Preparation

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 soft gingerbread into quarters, and toast them lightly.
Top with the candied endive.
Garnish with pink peppercorns.