Blue Cheese and Cranberry Stuffed Endive Recipe it stayed crisp for several hours, so I was able to make the appetizer in advance. With the green in the endive and the red in the cranberries, it’s perfect for the season. From Margee Berry, Trout Lake, Washington
Ingredients:
4 ounces cream cheese, soft ened
2 tablespoons apple jelly
1⁄3 cup crumbled blue cheese
1⁄4 cup dried sweetened cranberries
2 heads Belgian endive
1⁄4 cup pecan pieces, toasted and finely chopped
Method:
1. Combine the cream cheese and apple jelly in a medium bowl. Using a mixer, beat until smooth.
2. Fold in the blue cheese and cranberries.
3. Carefully peel the leaves from the endive, discarding any bruised leaves. Trim the ends.
4. Fill the center of each leaf with 2 teaspoons of the cheese mixture and arrange on a serving platter.
5. Sprinkle evenly with the pecans
Ingredients:
4 ounces cream cheese, soft ened
2 tablespoons apple jelly
1⁄3 cup crumbled blue cheese
1⁄4 cup dried sweetened cranberries
2 heads Belgian endive
1⁄4 cup pecan pieces, toasted and finely chopped
Method:
1. Combine the cream cheese and apple jelly in a medium bowl. Using a mixer, beat until smooth.
2. Fold in the blue cheese and cranberries.
3. Carefully peel the leaves from the endive, discarding any bruised leaves. Trim the ends.
4. Fill the center of each leaf with 2 teaspoons of the cheese mixture and arrange on a serving platter.
5. Sprinkle evenly with the pecans
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| Blue Cheese and Cranberry Stuffed Endive |
