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Burricotti with Chestnut Honey and Candied Spicy Walnuts

['4 teaspoons balsamic vinegar', '4 medium-size radicchio leaves', '8 thick whole wheat crackers (round work best)', '1 cup burricotti* or fresh whole-milk ricotta cheese (about 7 ounces)', '4 teaspoons chestnut honey or buckwheat honey', '16 Candied Spicy Walnuts ; 8 whole', '8 chopped']

Heat vinegar in large nonstick skillet over medium-high heat. Working in 2 batches if necessary, add radicchio leaves; flatten with spatula and cook until softened, about 30 seconds per side. Transfer to plate to cool. Tear each leaf in half.
Place 2 crackers on each of 4 plates. Top each cracker with 1 radicchio leaf half. Spoon 2 tablespoons cheese atop radicchio on each cracker; drizzle 1/2 teaspoon honey over each. Top each with 1 Candied Spicy Walnut half. Sprinkle chopped candied walnuts over and serve.
*Available exclusively from Gioia Cheese Company (626-444-6015).

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