Chicory Canapes with Bresaola, Graviera & Raw Oak Honey

This recipe has been written with Bresaola in mind because the intensity of the cured meat matches the intensity of the delicious Raw Oak Tree Honey perfectly. Absence of bresaola however, you may use Iberico or Parma ham. The Cretan Graviera with its creaminess and nuttiness and the woody caramel flavours of the oak honey balance the pepperiness of the salad leaves and make for a perfect combination of sweet, bitter and umami. There is a little acidity there too in the squeeze of lemon juice dressing the rocket and of course the many beautiful herbal notes in the Odysea x Kew Limited Edition Extra Virgin Olive Oil.


For 12 Canapes:

2 chicory

1 packet bresaola or other cured ham, approx. 75g

150g Cretan Graviera cheese, a few shavings from

50g rocket leaves

Salt flakes

A squeeze of lemon juice

A few drops of Odysea x Kew Extra Virgin Olive Oil


To serve

A drizzling of Odysea Oak Tree Honey

A few micro greens

Lots of freshly ground black pepper


  1. Chop ¾ of the rocket leaves finely and dress with a queeze of lemon, salt flakes and a few drops of extra virgin olive oil.
  2. Trim the chicory and separate 12 leaves. Lay them out onto a pretty plate.
  3. Use a vegetable peeler to cut some shavings of the Cretan Graviera.
  4. Spread some of the dressed chopped rocket in each chicory leaf. Top with the bresaola or ham and sprinkle with a few broken flakes of Graviera cheese.
  5. Finish with a good drizzle of oak tree honey, some micro greens and plenty of freshly ground black pepper.