Blue Cheese- and Cranberry-Stuffed Endive

  • Yield: 12 servings

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


4ounces cream cheese, softened
2tablespoons apple jelly
1/3cup crumbled blue cheese
1/4cup dried sweetened cranberries
2 heads Belgian endive
1/4cup 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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