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cold_biteEasyFrench-Italian

Endive with Gorgonzola, Pear, and Walnut

Crisp endive leaves filled with creamy blue cheese, sweet pear, and candied walnuts

⏱️ Prep: 20min0⏰ Total: 20min👥 Serves: 24🌡️ cold
✓ vegetarian✓ gluten-free
⚠️ Contains: 🥛 Dairy, tree-nuts

Ingredients

  • 4Belgian endives
  • 4 ozGorgonzola cheese(dolce variety)
  • 4 ozcream cheese(softened)
  • 1ripe pear(diced small)
  • 0.5 cupwalnuts(toasted and chopped)
  • 2 tbsphoney
  • fresh chives(minced for garnish)

📝 Make Ahead

Prep all components ahead. Assemble within 30 minutes of serving.

Instructions

  1. Separate endive leaves, selecting 24 of similar size
  2. Beat cream cheese and Gorgonzola together until combined but slightly chunky
  3. Toss pear with squeeze of lemon to prevent browning
  4. Spoon or pipe cheese mixture into each endive leaf
  5. Top with diced pear
  6. Sprinkle with toasted walnuts
  7. Drizzle with honey
  8. Garnish with chives
  9. Serve immediately

💡 Pro Tips

Use Gorgonzola dolce (sweet) rather than piccante (aged/sharp) for creamier texture. Ripe but firm pears hold up better. The honey ties all the flavors together.

📜 History

Endive became fashionable in French cuisine in the 19th century. The combination with blue cheese, pear, and walnuts is a classic flavor profile that appears in salads throughout French and Italian cuisine.

🍸 Pairs Well With

Also pairs well with:

portred-winechampagnebrandy