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.