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!