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French-Italian

Endive with Gorgonzola, Pear, and Walnut

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

cold_biteEasyFrench-Italian
Prep20 min0Total20 minServes24Tempcold
✓ vegetarian✓ gluten-free
⚠ Contains: 🥛 Dairy, tree-nuts
Recipe
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. 1Separate endive leaves, selecting 24 of similar size
  2. 2Beat cream cheese and Gorgonzola together until combined but slightly chunky
  3. 3Toss pear with squeeze of lemon to prevent browning
  4. 4Spoon or pipe cheese mixture into each endive leaf
  5. 5Top with diced pear
  6. 6Sprinkle with toasted walnuts
  7. 7Drizzle with honey
  8. 8Garnish with chives
  9. 9Serve immediately
Notes
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 & Origin

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.

Cocktail Pairings
Pairs Well With
portred-winechampagnebrandy
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French-Italian◆Easy