Crouton with gorgonzola cream, radicchio and walnuts

Preparazione

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.