Email to Stella      

Endive: Blue Cheese & Cranberry-Stuffed Endive

Source of Recipe

Margee B.


List of Ingredients

4 ounces cream cheese, softened
2 tablespoons apple jelly ( I used peach preserves)
1/3 cup crumbled blue cheese (I used Goat Cheese)
¼ cup dried sweetened cranberries
2 heads Belgian endive
¼ cup pecan pieces, toasted and finely chopped




Recipe

1. Combine cream cheese and apple jelly in a medium bowl. Using a mixer, beat until smooth. Fold in blue cheese and cranberries.

2. Carefully peel leaves from endive, discarding any bruised leaves. Trim ends. Fill center of each leaf with 2 teaspoons cheese mixture and arrange on a serving platter. Sprinkle evenly with pecans.


Serves 12.


---Tips from the Test Kitchen---

Don’t confuse the leafy green variety of endive with Belgian endive. Belgian endive resembles a pointed, closed tulip, is creamy in color, and has large leaves. Goat cheese may be substituted for the blue cheese.