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Endive with Blue Cheese and Walnuts

By Carrie Floyd, from the Culinate Kitchen collection

Total Time

10 minutes

Introduction

This is an easy winter appetizer, especially good served alongside thin slices of crisp apple.

Ingredients

	2	large heads Belgian endive
	¼	lb. Blue Castello or other creamy blue cheese
	¼	cup toasted walnuts, finely chopped
	~	Freshly ground black pepper
	1	tart, crisp apple, cored and cut into thin slices

Steps

Slice the bottom ½ inch from the root end of each endive head and separate the leaves. With a knife, spread about a tablespoon of blue cheese on the cut end of each leaf.
Sprinkle toasted walnuts onto the blue cheese, then grind a bit of fresh black pepper over the top.
Arrange on a large plate, tucking apple slices between the endive leaves, and serve.

This content is from the Culinate Kitchen collection.

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