Roquefort in Belgian endive leaves

DSC_0204_2346 copyThis elegant appetizer is quick and simple – no cooking, no utensils, easy to enjoy. Perfect for summer evenings outdoors. The cheese mix can be made ahead of time but wait to prepare the endives until just before serving.

  • 8 oz Roquefort or other strong blue cheese
  • 1/2 cup unsalted butter, room temp
  • 1 tbsp Port or Maderia
  • 4 Belgian endives
  • 2 tbsp chopped walnuts (or other nuts)
  • Fresh, flat-leaf parsley

Mix cheese, butter and port in a food processor until smooth. Season with black pepper and/or more port. Set aside.

Wash endives and remove outer leaves. Cut 1/4″ from the bottom and carefully remove all the loose leaves.

Pipe the cheese mixture onto the leaves using a medium star nozzle and sprinkle with nuts. Serve immediately. Enjoy!

DSC_0205_2347 copy

One Comment Add yours

  1. Marla says:

    These look so good–and healthy too! There’s vegetables in them, and cheese, and nuts. All very healthy!!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s