Roasted Radicchio Boats with Lemon Ricotta, Warm Plums, and Spiced Walnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Wash and dry the radicchio leaves. Arrange them on a baking tray, brush with 1 tablespoon (15 ml) olive oil, and season with 1/4 teaspoon salt and a pinch of black pepper.

2. 2

   Roast the radicchio for 8 minutes at 220 °C / 425 °F, until the edges are slightly tender and lightly browned while the leaves still hold their boat shape.

3. 3

   Meanwhile, in a bowl, combine the ricotta, lemon zest, 2 tablespoons (30 ml) lemon juice, 1/4 teaspoon salt, and a little black pepper. Stir until smooth and creamy. Fold in the chives and set aside.

4. 4

   Heat a small skillet over medium heat. Add the walnuts, ground cinnamon, red pepper flakes if using, 1 teaspoon honey, and 1 teaspoon (5 ml) olive oil. Cook for 2 minutes, stirring, until the walnuts are glossy and fragrant. Transfer them to a plate so they do not burn.

5. 5

   In the same skillet, add the plums, fresh thyme, balsamic vinegar, the remaining 1 teaspoon honey, the remaining 1 tablespoon (15 ml) olive oil, and the remaining 1/4 teaspoon salt. Cook over medium heat for 3 to 4 minutes, stirring gently, until the plums are warm, juicy, and just softened without falling apart.

6. 6

   Let the roasted radicchio rest for 2 minutes. Then spoon a generous dollop of lemon ricotta cream into each leaf.

7. 7

   Top the ricotta cream with the warm plums and finish with the spiced walnuts over each boat.

8. 8

   Serve immediately, warm or at room temperature, to preserve the contrast between the roasted leaves, cool cream, and warm fruit.