Endive with Grape Tomatoes and Blue Cheese
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Easy to make and easy to eat! This simple hors’ d’oeuvres is satisfying, but won’t ruin your guests’ appetite. The tang of the blue cheese goes well with the slightly bitter endive, the walnut gives crunch and the tomato just that little bit of sweetness.
Endive with Grape Tomatoes and Blue Cheese Recipe
Ingredients
- 2-3 endive heads, separated into single leaves
- 4 oz. blue cheese, crumbled
- 2 tbsp. sour cream
- 1/3 cup finely chopped walnuts, lightly toasted
- 1 pint of grape tomatoes
Instructions
- Lightly mix the blue cheese with the sour cream, being sure to leave the blue cheese chunky.
- Using a small skillet over medium-low heat, toast the walnuts, just until they become light brown and fragrant. Remove from heat.
- Fill the leafy end of each endive leaf with the blue cheese mixture, top with a sprinkling of walnuts and one of the grape tomatoes.
- Arrange on a serving platter. Enjoy!
