Cat Cora’s Basque-Rubbed Chicken and Veggie Skewers with Chimichurri Dipping Sauce
Blue Cheese- and Cranberry-Stuffed Endive
Blue cheese, cranberries, and pecans add texture to a cream cheese and apple jelly mixture, all topping fresh endive leaves.
‘The nice thing about using the endive is it stays crisp for several hours, so I was can make this appetizer in advance.’
Ingredients
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4 ounces cream cheese, softened
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2 tablespoons apple jelly
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1/3 cup crumbled blue cheese
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1/4 cup dried sweetened cranberries
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2 heads Belgian endive
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1/4 cup pecan pieces, toasted and finely chopped
Instructions
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. Serves 12.
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