Endive with Blue Cheese, Grapes and Candied Walnuts
Endive petals make the perfect little holder for appetizer fillings. The candied walnuts here make this one worthy of trying.
Foto: RecipeGirl
Ingredients
- ½ cup granulated white sugar
- ½ cup water
- ½ cup walnuts
- 8 ounces blue cheese, (at room temperature)
- 4 ounces cream cheese, (at room temperature)
- 48 whole endive leaves
- 48 whole red grapes, (halved)
Steps
-
Preheat oven to 350°F.
-
Bring the sugar and water to boil in a small saucepan. Add the walnuts, then boil for 5 minutes. Pour the walnuts through a strainer and drain thoroughly. Pour the nuts onto a parchment-lined baking pan. Bake for 10 to 15 minutes, until the nuts are golden and give off a roasted aroma. Cool completely, then chop.
-
With an electric mixer, beat the blue cheese on medium speed until creamy. Add the cream cheese and beat until smooth. Scoop the cheese mixture into a piping bag fitted with a star tip.
-
Pipe a small rosette onto the end of each endive leaf, then anchor two grape halves into the rosette. Sprinkle with a small amount of walnuts.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...