3 oz Cream cheese 3 oz Bleu cheese 3 tb Unsalted butter 1/4 c Whipping cream 2 lg Bunch Belgian endive paprika (Makes about 2 dozen appetizers.) Combine cheeses, butter and 1/4 cup whipping cream in processor or blender and mix until creamy, adding more cream as necessary. Separate endive leaves; wash and drain. Spoon cheese mixture into pastry bag fitted with star tip and pipe into endive leaves. Arrange leaves in spoke pattern on large platter and sprinkle with paprika. Refrigerate until ready to serve.
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How to make Healthy artistic Salad/ Belgian Endive Recipe/ Salad decoration
An artistic salad is full of flavor with the contrast of Belgian endive lettuce, against the nutty texture of walnut and the definitive taste of blue cheese.
Endive Bites with Pear, Blue Cheese, and Pecans
Endive Bites with Pear, Blue Cheese, and Pecans are an elegant healthier appetizer that takes only 10 minutes to make! {GF, Vegetarian}
Belgian Endive Apple Walnut Roquefort Cheese Salad
Learn how to make a Belgium endive, apple, walnut, and Roquefort cheese salad. In this recipe, the slight bitterness of the endive is well balanced with the sweetness of the apple. But what gives it a kick is a creaminess and pungent flavor of the Roquefort cheese. So French, so delicious.
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How to make blue cheese and walnut endive with the Healthy Harlequin (15 sec)
Ingredients ¼ cup chopped walnuts ⅛ cup of Balsamic Reduction 8 small orange sections, chopped 8 endive leaves ¼ cup of crumbled blue cheese
Directions Preheat oven to 350. Combine walnuts and 2 tablespoons honey and spread over a baking sheet. Bake for 10 minutes. Fill each endive leaf with chopped orange sections. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves.
ENJOY!
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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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