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
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.
Re-published from February 2017 archives.