Blue Cheese- and Cranberry-Stuffed Endive Recipe
High Cotton Food Styling & Photography
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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
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
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
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 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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