Prep Time: 5 minutes
Cook Time: 10 Minutes



1 Head Radicchio, washed and dried

2 Bosc pears, washed and dried

1 cup Parmigiano Reggiano, grated

1/2 cup mixed nuts, crushed

2 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Honey

Salt and pepper to taste

Enjoy this delicious appetizer recipe from the Parmigiano Reggiano Consortium. Click here for more!


1. Preheat oven to 400 ° F.

2. On a sheet pan lined with parchment paper, place a few heaped tablespoons of the grated Parmigiano with approx 2 inches of space between. Bake until melted and crisp, approx 5 minutes. Set aside to cool slightly.

3. Thinly slice the pears and grill on a non-stick grill pan until just soft with visible grill marks.

4. Prepare the vinaigrette by mixing the olive oil, apple cider vinegar, and honey together in a small bowl. Season to taste.

5. Arrange the pears, radicchio, and Parmigiano crisps in a shallow bowl and top with a drizzle of they vinaigrette and toasted nuts.

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