Endive Gorgonzola Appetizer

If youre a handy baker pipe the cheese mixture onto the endives through a pastry bag for a bit more decorative flare. Fresh chives chopped for garnish.

Endive Gorgonzola Recipe Endive Appetizers Endive Gorgonzola

Spread a teaspoonful of the cheese on the base of each endive leaf.

Endive gorgonzola appetizer. Combine first 6 ingredients in a small bowl stirring with a whisk. Separate the leaves of the endives. 12 cup chopped walnuts toasted.

Stir in cheese and cranberries. Freshly ground pepper for garnish. Crumble the Gorgonzola and distribute it evenly inside the endive leaves and arrange them on a serving platter.

Cut the bottoms off Belgian endive heads pull away the better looking leaves rinse and gently dry them and lay them out on a cutting board. Preheat an oven to 350F. 20 leaves Belgian endive about 2 heads 2 medium tomatoes seeded and finely chopped.

Choose about 40 of the pale ivory to light green inner leaves reserve the others for another use. Place the walnuts in a single layer on a baking sheet and bake stirring once or twice until fragrant and lightly toasted 10 to 12 minutes.

1 tablespoon olive oil. Top the base of each endive leaf with about 1 teaspoon of cheese mixture and 1 piece of fig.

Top with a little pear and a few nuts. Blend together cream cheese and Gorgonzola cheese. Lay the leaves on a large servign tray in a decorative pattern such as.

2 ounces Gorgonzola cheese crumbled about 12 cup 16 Belgian endive leaves 2 heads ¼ cup chopped walnuts toasted. 4 oz extra creamy dolce gorgonzola Cheese Shop softened. 2 heads white Belgian endive bottoms trimmed leaves separated.

Halve and core the pears then finely chop. Pour the walnuts onto a plate and let cool then chop coarsely. In a dry skillet over low heat toss the pine nuts for one to two minutes.

Directions In a large bowl beat cream cheese and jelly until smooth. Roast pears in middle of oven until pale golden about 10 minutes and cool on baking sheet. 12 cup crumbled Gorgonzola cheese.

Step 2 Arrange endive and pear on 4 salad plates. Spoon heaping teaspoonfuls onto each endive leaf. Italian Classics Organic Glaze with Balsamic Vinegar of Modena for garnish.

Separate endive leaves and if desired cut leaves crosswise into 1 12-inch-thick pieces. 1 ½ cups finely chopped red Bartlett or Anjou pear. Step 2 Stir blue cheese cranberries and walnuts together in a bowl.

3 green onions thinly sliced. Step 1 Arrange endive leaves on a serving tray. 13 cup balsamic vinaigrette.

Slice off the base of the endive and separate the endive leaves carefully pulling them off at the base so theyre intact.

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