Filed under: recipes, starters | Tags: appetizers, Belgium, cooking with wine, walnuts
Blue cheese, cognac, and walnuts complement each other perfectly. Here they’re combined as a spread, and then piped into Belgian endive leaves for an appetizer. This classic blue cheese and walnut spread is often served on toast or crostini, just like the crostini paired with this soup. As delicious as it is on toast, you might find that endive is a more refreshing and healthful platform for the spread compared to starches like bread.
photo by Joyce Hiendarto
You don’t need to buy a piping set to pipe the mixture into the long and slender endive leaves. The cheaper method for piping is to use a ziploc bag, and snip off one of the corners to use as a piping tip.
This makes an easy and delicious appetizer for parties. You can make it hours in advance, and the endives will still stay fresh. The endive leaves are also visually stunning on a platter.
ENDIVE LEAVES FILLED WITH BLUE CHEESE, COGNAC, AND WALNUTS
2-3 Belgian endives
4-5 ounces blue cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
1-2 tablespoons cognac
1/3 cup walnuts
METHOD
Toast the walnuts in the oven until fragrant. Chop roughly.
Remove the core end of the Belgian endives, and separate the leaves.
In a small bowl, mix the blue cheese, butter, and cognac together to form a smooth paste. Stir in the chopped walnuts.
Spoon the blue cheese mixture into a small ziploc bag to use as a piping bag. Using scissors, snip off one of the bottom corners of the bag. Use this open tip to pipe the mixture into the Belgian endive leaves.
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