We’re Cooking: Endive with Blue Cheese and Orange

We had a group of friends over on Saturday for a dinner party and served stuffed endive as a starter.  I was originally going to braise the endive, but it was such a beautiful day on Saturday….75 degrees in Dallas….and I wanted something a bit more refreshing with both sweet and savory flavors.  A great start to any dinner party.


Endive with Blue Cheese and Orange
3 large endive bulbs
6 oz blue cheese – crumbled
2 oz light cream cheese
1 – 2 tablespoons milk
1 tablespoon freshly squeezed orange juice
zest of 1 orange
1 orange – segmented and cut into bite size pieces
Salt and freshly ground pepper
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
1/4 cup chopped candied pecans or walnuts
Balsamic glaze (optional)

In a small bowl mix the blue cheese with the cream cheese, orange juice and just enough milk to create a creamy consistency.  Add zest and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.  Wash the endive and discard any bruised outside leaves.  Lay each leaf out on a serving dish.  Scoop your cheese mixture into a piping bag, or a plastic bag with the tip snipped off.  Lightly pipe your filling into each leaf.  Top each leaf with an orange segment or two.  Sprinkle the chopped nuts on top, then the basil and mint.  Season each leaf with additional freshly cracked pepper.  Just before serving drizzle balsamic glaze over the endive for garnish.

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