Blue Cheese- and Cranberry-Stuffed Endive

  • Yield 12 servings

Blue cheese, cranberries, and pecans add texture to a cream cheese and apple jelly mixture, all topping fresh endive leaves.


"The nice thing about using the endive is it stays crisp for several hours, so I was can make this appetizer in advance."


4 ounces cream cheese, softened
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


  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.

Recipe by Margee Berry, Trout Lake, Wash.



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