Endive Gorgonzola Appetizer

Slice off the base of the endive and separate the endive leaves carefully pulling them off at the base so theyre intact. Roast pears in middle of oven until pale golden about 10 minutes and cool on baking sheet.

Gorgonzola Cranberry Belgian Endive Appetizers Thanksgiving Edition Julip Made Thanksgiving Appetizers Easy Thanksgiving Appetizers Endive Appetizers

Stir in cheese and cranberries.

Endive gorgonzola appetizer. Top with a little pear and a few nuts. Crumble the Gorgonzola and distribute it evenly inside the endive leaves and arrange them on a serving platter. 4 oz extra creamy dolce gorgonzola Cheese Shop softened.

12 cup crumbled Gorgonzola cheese. Choose about 40 of the pale ivory to light green inner leaves reserve the others for another use. Separate endive leaves and if desired cut leaves crosswise into 1 12-inch-thick pieces.

Spoon heaping teaspoonfuls onto each endive leaf. In a dry skillet over low heat toss the pine nuts for one to two minutes. 2 heads white Belgian endive bottoms trimmed leaves separated.

Spread a teaspoonful of the cheese on the base of each endive leaf. Blend together cream cheese and Gorgonzola cheese. If youre a handy baker pipe the cheese mixture onto the endives through a pastry bag for a bit more decorative flare.

2 ounces Gorgonzola cheese crumbled about 12 cup 16 Belgian endive leaves 2 heads ¼ cup chopped walnuts toasted. Fresh chives chopped for garnish.

Italian Classics Organic Glaze with Balsamic Vinegar of Modena for garnish. Top the base of each endive leaf with about 1 teaspoon of cheese mixture and 1 piece of fig.

Halve and core the pears then finely chop. Pour the walnuts onto a plate and let cool then chop coarsely. Step 2 Stir blue cheese cranberries and walnuts together in a bowl.

Separate the leaves of the endives. Freshly ground pepper for garnish. 1 ½ cups finely chopped red Bartlett or Anjou pear.

Lay the leaves on a large servign tray in a decorative pattern such as. Step 2 Arrange endive and pear on 4 salad plates. 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.

Step 1 Arrange endive leaves on a serving tray. 1 tablespoon olive oil. Preheat an oven to 350F.

Directions In a large bowl beat cream cheese and jelly until smooth. Combine first 6 ingredients in a small bowl stirring with a whisk. 3 green onions thinly sliced.

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. 20 leaves Belgian endive about 2 heads 2 medium tomatoes seeded and finely chopped. 13 cup balsamic vinaigrette.

12 cup chopped walnuts toasted.

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