Gorgonzola Stuffed Endive Recipes

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ENDIVE WITH GORGONZOLA AND HOT HONEY



Endive with Gorgonzola and Hot Honey image

A gorgonzola dolce is extra creamy and a little sweet. The addition of hot honey in these endive cups brings that sweet cream forward and balances nicely with the boldness of the blue cheese.

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield About 24 endive with gorgonzola

Number Of Ingredients 5

2 heads Belgian endive, separated into leaves
1/2 pound gorgonzola dolce cheese
Hot honey, for drizzling
Chopped toasted pecans, for topping
Chopped fresh chives, for topping

Steps:

  • Arrange the endive leaves on a platter. Spread about 1 heaping teaspoon of the cheese on each endive leaf, then drizzle with honey.
  • Sprinkle the endive with pecans and chopped chives.

EASY ENDIVE, CRANBERRY, WALNUT APPETIZERS



Easy Endive, Cranberry, Walnut Appetizers image

An excellent, quick appetizer and always a hit! Cranberry or walnut balsamic vinegar is wonderful with this!

Provided by Lisa McDowell Hackett

Categories     Appetizers and Snacks     Fruit

Time 10m

Yield 10

Number Of Ingredients 5

3 heads endive - washed, dried, and separated into individual leaves
⅓ cup crumbled blue cheese
⅓ cup sweetened dried cranberries (such as Craisins®)
⅓ cup glazed walnuts
2 tablespoons balsamic vinegar, or to taste

Steps:

  • Arrange endive leaves on a serving tray.
  • Stir blue cheese, cranberries, and walnuts together in a bowl. Place a small amount of the blue cheese mixture on each leaf. Drizzle with balsamic vinegar.

Nutrition Facts : Calories 94.5 calories, Carbohydrate 12.3 g, Cholesterol 3.4 mg, Fat 4.3 g, Fiber 5.2 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 130.7 mg, Sugar 4 g

ENDIVE BITES WITH GORGONZOLA AND HONEY



Endive Bites with Gorgonzola and Honey image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 20 bites

Number Of Ingredients 7

2 tablespoons pine nuts
4 ounces gorgonzola cheese
1 tablespoon heavy cream
20 medium endive leaves
1 to 2 tablespoons local honey
2 tablespoons pomegranate seeds
20 small mint leaves

Steps:

  • Preheat the oven to 350 degrees F. Spread the pine nuts on a small baking sheet and toast in the oven until very lightly browned and fragrant, 6 to 10 minutes. (Check the nuts frequently because they can quickly go from perfectly toasted to burnt!) Remove from the oven and let cool completely.
  • Combine the gorgonzola and heavy cream in a small bowl and use a fork or small whisk to whip the mixture together until smooth. Smear a scant teaspoon of the gorgonzola mixture on the end of each endive leaf, then lightly drizzle with some of the honey. Sprinkle with the toasted pine nuts and pomegranate seeds and garnish with the mint leaves.

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