Blue Cheese- and Cranberry-Stuffed Endive Recipe
submitted by reader Margee Berry
of Trout Lake, WA
Ingredients
4 ounces cream cheese, softened
2 tablespoons apple jelly
1/3 cup crumbled blue cheese
¼ cup dried sweetened cranberries
2 heads Belgian endive
¼ 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.
Tips from the Test Kitchen
Tips From Our Test Kitchen: Don’t confuse the leafy green variety of endive with Belgian endive. Belgian endive resembles a pointed, closed tulip, is creamy in color, and has large leaves. Goat cheese may be substituted for the blue cheese.
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