This 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!
GretaCooks 
One response to “Roquefort in Belgian endive leaves”
These look so good–and healthy too! There’s vegetables in them, and cheese, and nuts. All very healthy!!!
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