These colourful red chicory boats bring together the best of both worlds. The creamy Mac ‘n Cheese Bites provide a rich, comforting dining experience, whilst the tangy tomato and basil salsa adds freshness and a touch of Italian flair. The crisp red chicory makes every bite light and surprising. A contemporary canapé full of contrasts, perfect for shared dining or as a tasty amuse-bouche.
Carefully separate the leaves from the red chicory. Rinse them briefly and pat dry. Set aside.
Peel the tomatoes. Cut a small cross in the base of the tomatoes. Place the tomatoes in boiling water for about 10 seconds, then plunge them into an ice bath. You can now easily remove the skin with your fingers.
Remove the seeds from the tomatoes and dice them into small cubes. Mix with the garlic, chilli, olive oil, red wine vinegar and basil. Season with salt. Leave the salsa to marinate at room temperature for 10–15 minutes to allow the flavours to blend well.
Cook the Mac ‘n Cheese bites for 3–3.15 minutes in a deep-fat fryer at 175°C, for 6–7 minutes in a preheated oven at 220°C, or for 4 minutes in a preheated air fryer at 180°C.
Spoon a small amount of tomato and basil salsa into each red chicory leaf. Place a warm Mac ‘n Cheese bite on top. Garnish with extra fresh basil and a twist of freshly ground black pepper. Serve immediately!