3 oz Cream cheese 3 oz Bleu cheese 3 tb Unsalted butter 1/4 c Whipping cream 2 lg Bunch Belgian endive paprika (Makes about 2 dozen appetizers.) Combine cheeses, butter and 1/4 cup whipping cream in processor or blender and mix until creamy, adding more cream as necessary. Separate endive leaves; wash and drain. Spoon cheese mixture into pastry bag fitted with star tip and pipe into endive leaves. Arrange leaves in spoke pattern on large platter and sprinkle with paprika. Refrigerate until ready to serve.
How To make Endive with Bleu Cheese's Videos
Cooking With Extra Virgin Olive Oil: Honey Drizzled Endive With Blue Cheese | McEvoy Ranch
Chef Jacquelyn Buchanan shares a bit of history of Nan McEvoy, her beloved McEvoy Ranch Traditional Blend Extra Virgin Olive Oil as part of this super simple, delicious hors d’oeuvre using California Endive Ranch endive, Pt. Reyes Farmstead Blue cheese and McEvoy Ranch Wildflower Honey. An optional drizzle of Extra Virgin olive oil on this dish is always welcome and the McEvoy Ranch Saimuun Sangiovese is the perfect wine pairing.
Honey Drizzled Endive with Blue Cheese
California’s agriculture and food culture has been greatly influenced by curious, forward thinking pioneers. Nan McEvoy was certainly one of those. Inspired by her love of Tuscan olive oil she planted olive trees instead of pursuing the usual dairy and vineyard options most farmers and ranchers were doing at that time. Twenty years after the original planting, McEvoy Ranch is one of the preeminent leaders in the production of certified organic extra virgin olive oil.
In 1983 Rich Collins launched Rebel Farms and began the commercial production of endive in Vacaville, CA. Rebel Farms morphed into California Endive Farms and today remains the largest American producer as well as being a leading innovator for improving the process of growing high quality endive. And, by the way, Rich encourages you to pronounce it “ahn-deeve”.
Endive has a crisp, silky texture and a slightly bitter flavor. We are using both the traditional pale green endive as well as Rich’s famous red variety today. Be sure to choose endive that is firm and unblemished. Cut the end off and peel back the leaves that come off easily. Continue to cut forward on the endive and remove the leaves until you reach the interior core which you can save for salads or another use. Trim the endive pieces so they are somewhat uniform and will look pretty on the plate.
I am going to fill the endive with Point Reyes Farmstead Bay Blue - crumbling it into the little endive cups. Then I will then top them with toasted, chopped walnuts before drizzling with McEvoy Wildflower Honey. The addition of some chopped chives adds a fresh herbal note and there you have a very simple but elegant appetizer. Gluten free!
There are lots of flavors and textures going on in this little bite and we think the perfect companion is the Saimuun Sangiovese. It’s musky and earthy tones, including Porcini mushrooms, adds to a mouth watering juiciness that brings you back for more.
Maurizio Castelli, our consulting winemaker, has been working with Blake Yarger, our former winemaker, for nearly a decade. While their time zones may not always be in sync, they are definitely working under the “same moon”.
Enjoy this luscious mix!
A unique appetizer. Roasted Pears with Blue Cheese and Walnuts | CookAtHome
In search of a unique appetizer or side dish? Not only are these roasted pears visually stunning, but they're packed with bold yet complementary flavours. Be prepared to get hooked.
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Endive Bites with Pear, Blue Cheese, and Pecans are an elegant healthier appetizer that takes only 10 minutes to make! {GF, Vegetarian}
Endive with blue cheese, pecans, and cranberries
Easy and quick endive with blue cheese, pecans, and cranberries is a delicious and elegant appetizer for a weeknight dinner or a big party. It takes only minutes to make and can be prepared in advance. Healthy and full of complex flavour.
Endive and Apple Salad with Candied Nuts and Blue Cheese
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