Simple Appetizer with Endive, Blue cheese ???? and ♨️ Roasted Walnuts
This easy-to-prepare appetizer combines the crunchiness of endives with a fine cream cheese and the unmistakable aroma of roasted walnuts.
It is suitable for diabetics, low carb and keto diets and for anyone who wants a healthy snack for holidays or Sunday dinner.
INGREDIENTS
1-2 endives
150 g/5 oz cream cheese
75 g/2.5-3 oz blue cheese
a good handful of roasted nuts (30g/1 oz)
chives for decoration
Appetizer With Endive, Blue Cheese & Raspberries : Desserts & Salads
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Endive, blue cheese and raspberries can come together to form a truly delicious appetizer for any meal. Make an appetizer with Endive, blue cheese and raspberries with help from a self-taught pastry chef in this free video clip.
Expert: Michael Mignano
Bio: Michael Mignano's passion for food stemmed from a childhood surrounded by it.
Filmmaker: Amanda Roxborough
Series Description: All you need to bring five-star, gourmet cooking into your own home are the right tools and the right recipes. Get tips on how to make wonderful desserts, salads and appetizers at home with help from a self-taught pastry chef in this free video series.
Endive and Blue Cheese Starter
Chef Frank shows how to make a quick and easy blue cheese and endive appetizer. Great Party Appetizer!
Chef Frank is confused about which Munster is hottest.
INGREDIENTS
2 bulb Belgian endive (1 each red and white)
1 medium sized tomato
1/2 cup toasted pecans
3 TBSP olive oil
1 TBSP flavored vinegar
2 TBSP honey
dash Worcestershire sauce
pinch salt and pepper
1/2 cup crumbled blue cheese
Recipe.
1, Remove tomato skin.
2. Prepare tomato in small dice.
3. Toast pecans in a small pan....cool then chop.
4. Whisk oil, honey, vinegar, salt and pepper together.
5. Remove the base of the endive.
6. Arrange
7. Add blue cheese, tomato and pecans.
8. Drizzle with vinaigrette.
8. Julien red cabbage and arrange in center.
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
Blue Cheese and Pear Salad
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Ingredients
2 Pears
100g Arugula
3 leaves Romaine lettuce
80g Blue cheese
50g Walnuts
Lemon
2 tbsp Olive oil
1 tbsp Honey
Salt
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Food Delightful. Thanks for watching!
Endive, Chicken and Pear Salad with blue cheese dressing – Savory
Belgian endive is a crisp, slightly bitter, but delicious leaf that pairs beautifully with pear and a simple buttermilk blue cheese dressing.
Ingredients
3/4 cup buttermilk
4 oz blue cheese
½ cup pecans
1 (14 oz) container celery
5 heads Belgian endive
1 (6 oz) piece smoked turkey breast or ham
2 pears
1 ½ cups watercress
Kitchenware
immersion blender
Preparation
For the dressing, use an immersion blender to puree the buttermilk and blue cheese. Add freshly ground pepper to taste. Heat a skillet without oil or butter and roast the pecans for 3 min. Transfer to a plate and cool. Cut the celery into ¼-inch-thick slices. Trim off the ends of the endive and separate the leaves. Cut each leaf into 3 pieces.
Cut the turkey breast into ½-inch cubes. Quarter the unpeeled pears and remove the core. Cut lengthwise into thin slices. Mix the Belgian endive, celery, turkey breast, pear, and watercress. Toss with the dressing and sprinkle with pecans.
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Cooking With Extra Virgin Olive Oil: Honey Drizzled Endive With Blue Cheese | McEvoy Ranch
Chef Jacquelyn Buchanan shares a bit of history of Nan McEvoy, her beloved McEvoy Ranch Traditional Blend Extra Virgin Olive Oil as part of this super simple, delicious hors d’oeuvre using California Endive Ranch endive, Pt. Reyes Farmstead Blue cheese and McEvoy Ranch Wildflower Honey. An optional drizzle of Extra Virgin olive oil on this dish is always welcome and the McEvoy Ranch Saimuun Sangiovese is the perfect wine pairing.
Honey Drizzled Endive with Blue Cheese
California’s agriculture and food culture has been greatly influenced by curious, forward thinking pioneers. Nan McEvoy was certainly one of those. Inspired by her love of Tuscan olive oil she planted olive trees instead of pursuing the usual dairy and vineyard options most farmers and ranchers were doing at that time. Twenty years after the original planting, McEvoy Ranch is one of the preeminent leaders in the production of certified organic extra virgin olive oil.
In 1983 Rich Collins launched Rebel Farms and began the commercial production of endive in Vacaville, CA. Rebel Farms morphed into California Endive Farms and today remains the largest American producer as well as being a leading innovator for improving the process of growing high quality endive. And, by the way, Rich encourages you to pronounce it “ahn-deeve”.
Endive has a crisp, silky texture and a slightly bitter flavor. We are using both the traditional pale green endive as well as Rich’s famous red variety today. Be sure to choose endive that is firm and unblemished. Cut the end off and peel back the leaves that come off easily. Continue to cut forward on the endive and remove the leaves until you reach the interior core which you can save for salads or another use. Trim the endive pieces so they are somewhat uniform and will look pretty on the plate.
I am going to fill the endive with Point Reyes Farmstead Bay Blue - crumbling it into the little endive cups. Then I will then top them with toasted, chopped walnuts before drizzling with McEvoy Wildflower Honey. The addition of some chopped chives adds a fresh herbal note and there you have a very simple but elegant appetizer. Gluten free!
There are lots of flavors and textures going on in this little bite and we think the perfect companion is the Saimuun Sangiovese. It’s musky and earthy tones, including Porcini mushrooms, adds to a mouth watering juiciness that brings you back for more.
Maurizio Castelli, our consulting winemaker, has been working with Blake Yarger, our former winemaker, for nearly a decade. While their time zones may not always be in sync, they are definitely working under the “same moon”.
Enjoy this luscious mix!