You are here: Home » Recipes » Blue Cheese- and Cranberry-Stuffed Endive Blue Cheese- and Cranberry-Stuffed Endive Recipe by American Profile Yield 12 servings Blue cheese, cranberries, and pecans add texture to a cream cheese and apple jelly mixture, all topping fresh endive leaves. PrintEmail "The nice thing about using the endive is it stays crisp for several hours, so I was can make this appetizer in advance." Ingredients 4 ounces cream cheese, softened2 tablespoons apple jelly1/3 cup crumbled blue cheese1/4 cup dried sweetened cranberries2 heads Belgian endive1/4 cup pecan pieces, toasted and finely chopped Instructions Combine cream cheese and apple jelly in a medium bowl. Using a mixer, beat until smooth. Fold in blue cheese and cranberries. 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.