Chef Mary’s Gorgonzola Walnut on Endive

An easy and simply delicious appetizer that is a light first course and will impress your guests!

4 ounces Gorgonzola cheese, room temperature

2 ounces cream cheese, room temperature

1/2 cup walnuts, lightly toasted

1/2 cup fresh raspberries

2 Head of Belgium endive

Directions:

In a medium bowl combine the Gorgonzola and cream cheese, but do not over mix. You want to see the chunks of Gorgonzola and blue vein in the mixture. Coarsely chop the walnuts and add to the cheese along with the raspberries. Lightly fold together breaking up the raspberries but keeping them still recognizable.

You will get about 8 leaves from each endive. Cut the end off the endive separating the leaves and place on a platter. Spoon the mixture on the end of the Belgium endive leaves. Garnish with raspberries and walnuts.

 

Bon Appetite!

Chef Mary

 

 

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For me, providing delicious food and cooking excitement is a labor of love. On my journey through life I too was diagnosed with breast cancer in 2000. Faced with the greatest challenges of my life I chose to depend on the love and support of family and friends. I am honored to be apart of NOU Magazine and look forward to sharing the importance of enjoying a healthy diet with wholesome foods, and what it means to take care of yourself. Culinary blessings! Mary

About The Author

For me, providing delicious food and cooking excitement is a labor of love. On my journey through life I too was diagnosed with breast cancer in 2000. Faced with the greatest challenges of my life I chose to depend on the love and support of family and friends. I am honored to be apart of NOU Magazine and look forward to sharing the importance of enjoying a healthy diet with wholesome foods, and what it means to take care of yourself. Culinary blessings! Mary

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