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REC: Gorgonzala-Stuffed Belgian Endive

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1924 posts
Joined: Mar 10, 2006


Posted to Thread #21203 at 8:00 pm on Dec 15, 2011

This has gorgeous color and looks great on any appetizer table--I use green, red, orange & yellow bell peppers in it. I was given this recipe by a friend, Barbara Kirr, and am not sure where she came by it.

1/8 cup unsalted butter
1/2 lb walnuts, coarsely chopped (I use 1/4 lb.)
1/4 cup packed brown sugar
4 heads endive, separated into spears
1/2 pound gorgonzola, crumbled
Balsamic vinegar
Italian dressing
1/2 red bell pepper, finely chopped
1/2 yellow bell pepper, finely chopped
Salad greens

Heat the butter in a skillet until melted. Add walnuts, tossing to coat. Stir in the brown sugar. Cook for 10 minutes or until caramelized, stirring constantly. Remove the walnuts with a slotted spoon to waxed paper. Let stand until cool.

Spoon the walnuts onto/into the endive spears. Top with the cheese. Drizzle with a mixture of equal parts balsamic vinegar and your favorite Italian salad dressing--do NOT use Creamy Italian. Sprinkle with the red and yellow peppers. Arrange the endive spears on a platter lines with salad greens.

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