Puff Pastry Hearts

2 lbs. of red and yellow peppers
Garlic
Laurel
7 oz. of Bianca Sweet White Vinegar
1 ¾ oz. Apple Cider Vinegar
Salt

Clean, rinse and cut the red chicory into julienne strips.
Put some extra virgin olive oil in a cooking pan and add some crumbled dry chili. Add the red chicory and sauté for ten minutes, stirring often. After turning off the heat add two spoons of Balsamic Vinegar of Modena PGI Emilio. Then turn off the heat and let cool

In a small bowl put the goat cheese and mix with grated Parmigiano Reggiano, add salt and black pepper to flavor, extra virgin olive oil and chopped rosemary.

Take the puff pastry sheet and cut with a knife 4 hearts about 10 x 10 cm. Prick with a fork. For a more intense aroma add some sage or thyme.
Spread on each heart two spoons of cheese and add the radicchio with Balsamic Vinegar of Modena.

Add some more rosemary and hazelnuts finely chopped.
Bake in preheated to 350° degrees for oven for 15 minutes

Serve this romantic entree with a few drops of Emilio Balsamic Vinegar of Modena and enjoy!