Blue Cheese Cranberry Apple Endive Boats
Main Ingredient: Fruits
Yield: 6-8 servings
Recipe courtesy of Margee Berry, finalist in the 2014 Salemville® “How Do You Blue” recipe contest
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- Serving
- 6-8
Ingredients
- 1/3 c. Salemville® blue cheese, crumbled
- 1 tsp. fresh lemon juice
- 1/4 c. peeled, cored and chopped Granny Smith apple
- 1/4 c. dried cranberries
- 3 tablespoons chopped pecans, toasted
- 1 tsp. prepared (jarred) horseradish
- 2 heads Belgian endive
Directions
- In a medium bowl, add blue cheese and lemon juice; mash lightly with fork. Add apples, dried cranberries, pecans and horseradish; stir to combine.
- Wash and separate leaves from core of each endive head. Spoon blue cheese mixture into each leaf. Place filled endive onto decorative platter and serve.
Note:
- To toast pecans, place in a small skillet over medium heat. Shake skillet often until pecans are golden all over, about 4 minutes.
Suggested Recipes
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Blue Cheese Dressing & Dip
- Prep
- 5
- Total
- 15
Blue Cheese Garlic Bread
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