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Endive with Blue Cheese and Walnuts

(recipe, Carrie Floyd)

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This is an easy winter appetizer, especially good served alongside thin slices of crisp apple.


  1. 2 large heads Belgian endive
  2. ¼ lb. Blue Castello or other creamy blue cheese
  3. ¼ cup toasted walnuts, finely chopped
  4. Freshly ground black pepper
  5. 1 tart, crisp apple, cored and cut into thin slices


  1. Slice the bottom ½ inch from the root end of each endive head and separate the leaves. With a knife, spread about a tablespoon of blue cheese on the cut end of each leaf.
  2. Sprinkle toasted walnuts onto the blue cheese, then grind a bit of fresh black pepper over the top.
  3. Arrange on a large plate, tucking apple slices between the endive leaves, and serve.