Quick Chicory Boats with Ham for an Elegant Aperitif

You get home from work, glance at the clock and suddenly panic: the guests are nearly at the door and nothing is ready. Yet with just a chicory, a little ham and some cream cheese, you can put together a fresh, attractive and rather elegant aperitif in minutes. These little chicory boats with ham will soon become your emergency recipe for every impromptu evening.

Why these chicory boats are ideal for an aperitif

Arranged on a platter, these chicory boats with ham make a real impression. The slightly yellow-white chicory, the delicate pink ham and a scattering of crunchy seeds create a simple combination that immediately catches the eye.

They taste even better than they look. The chicory is crisp and refreshing, while the cream cheese is mild and smooth; the ham adds saltiness and can bring a subtle smoky note. The result is appetising without leaving anyone feeling overly full.

Another major benefit is that there is no bread involved. The aperitif stays light and easy to digest. Your guests can have one, two or three without feeling weighed down, and there will still be room for the main course.

Better still, everything is prepared cold. There is no oven to heat or frying pan to watch. You will use very little washing-up, with almost no cleaning needed afterwards.

Ingredients for 4 people (around 20 boats)

To make these boats in no time at all, you will need:

• 2 large chicory heads, firm and unblemished
• 4 slices of cooked ham (around 120 to 140 g)
• 120 g of cream cheese, such as cream cheese or a soft cheese spread
• 2 tbsp thick crème fraîche (around 30 g)
• 1 tsp mustard, mild or hot depending on your taste
• 1 tbsp finely chopped fresh chives
• Fine salt, to adjust at the end
• Freshly ground black pepper, used generously
• 1 tbsp sesame or poppy seeds for crunch

These quantities make around 20 small boats. This is ideal for an aperitif for 4 people, or as part of a wider selection of nibbles if you are serving more guests.

Step-by-step preparation: ready in 10 minutes

The entire recipe is made cold. All you need is a knife, a bowl and a fork. If time is especially tight, make the filling the day before and fill the leaves at the last minute.

1. Prepare the chicory leaves

Quickly rinse the 2 chicory heads under cold running water, then dry them thoroughly with kitchen paper. This is essential for keeping them crisp.

Trim away the tough base, then gently separate the leaves one by one. Set aside the prettiest leaves, especially those shaped like little boats, as these will hold the filling. You can finely chop the smaller or damaged leaves and add them to a salad later.

2. Finely chop the ham

Lay the 4 ham slices on a chopping board. First cut them into strips, then dice them into very small pieces.

The finer the ham, the more even and easy to spread the filling will be. It also prevents large pieces from falling out of the boats when they are picked up with fingers.

3. Make the creamy filling

Place 120 g of cream cheese in a bowl, then add 2 tbsp of thick crème fraîche and 1 tsp of mustard.

Stir with a fork until completely smooth. Fold in the chopped ham, then press and stir again so that it is evenly distributed through the cream. The filling should be soft but not runny.

4. Season and adjust the consistency

Stir in 1 tbsp of chopped chives. Add a little salt, plenty of pepper and taste. If you enjoy a little heat, feel free to add more mustard.

If the mixture feels too thick, stir in 1 additional tbsp of crème fraîche. Should it be too soft instead, add 10 to 20 g of cream cheese. Then refrigerate the filling for 5 to 10 minutes. This allows the flavours to develop and the texture to firm up.

5. Fill the chicory boats

Arrange the chicory leaves on a large serving plate in a circle or star shape. Make sure they are stable so they do not tip over while being filled.

Spoon a small amount of ham filling into each leaf. Do not overfill them: the aim is to fill the base of each leaf without spilling over the sides. Finish by scattering 1 tbsp of sesame or poppy seeds over the whole platter.

Serve straight away, or chill for no longer than 15 to 20 minutes. After that, the chicory will start to release water and lose some of its crunch.

Tips to stop the chicory becoming soggy

Moisture is this recipe’s biggest enemy. A few straightforward steps will keep your boats firm and crunchy.

• Dry the chicory leaves exceptionally well after rinsing. No droplets should remain.
• Keep the filling fairly firm. It should sit on a spoon without running off.
• Fill the leaves as late as possible, ideally immediately before serving.
• If the filling becomes too loose, mix in 1 to 2 tbsp of cream cheese or a little chopped ham. Chill again for 5 minutes.
• Do not leave the filled boats in the fridge for more than 20 minutes. Chicory tends to soften quickly.

With these simple habits, the boats will stay neat and tempting right through to the final bite.

Easy variations so you never tire of them

Once you have mastered the classic version, it is easy to play with the flavours. A few small changes create a different recipe without making preparation any more complicated.

• Swap the 2 tbsp of crème fraîche for 2 tbsp of Greek yoghurt for a lighter option with a gentle tang.
• Replace the chives with 1 tbsp of flat-leaf parsley or 1/2 tsp of tarragon for a more aromatic flavour.
• Add 1 to 2 gherkins, finely diced, for a sharp, crunchy contrast.
• Use 30 g of toasted chopped hazelnuts instead of seeds for more pronounced crunch and a lightly toasted flavour.
• Choose smoked ham, turkey or chicken breast in place of cooked ham to vary the flavours.
• If you do not have attractive whole leaves, finely chop 1 chicory head and mix it directly into the filling. Serve it instead in small glasses or on little aperitif spoons.

You could also make a mixed platter featuring several versions. Your guests will think you have prepared an elaborate aperitif, even though every variation starts with the same base.

Presentation and storage

For an instant “wow” effect, arrange the boats in a circle radiating from the centre of the platter like a sun, or create a star shape. Always leave part of the chicory leaf visible: it looks better and is easier to pick up with fingers.

Add a few chive stalks or a little parsley in the centre of the plate to echo the herbs in the filling. Alternatively, scatter a few pieces of walnut or hazelnut over the platter to add texture.

For storage, keep the filling chilled in a sealed container until serving time. It will keep perfectly well in the fridge for 24 hours. However, once the boats have been assembled, serve them within 20 to 30 minutes.

If you need to get organised, prepare everything in advance but keep the elements separate: the washed, thoroughly dried chicory leaves on one side, and the filling in a bowl on the other. You will only need to fill the leaves just before your guests arrive.

Quick, straightforward and effective, this recipe for little chicory boats with ham will quickly become a go-to. With the crunch of the chicory and the freshness of the filling, your guests will ask for the recipe at every gathering.