These little endive spears are crowd pleasers—packed with flavor despite their diminutive appearance. The cheese mixture keeps for up to five days, so you can prep everything ahead of time, and then pipe the mousse into the endive leaves just before people come to the door.
Ingredients
- 6 ounces Roquefort cheese
- 1/4 cup cream cheese, softened
- 2 tablespoons chives, snipped
- 1 tablespoon white wine vinegar
- 2 cloves garlic, peeled and chopped
- sea salt and freshly ground pepper, to taste
- 4 heads endive (96 leaves)
- 24 walnuts, toasted and broken into pieces
Instructions
- Combine the first 6 ingredients in a blender, and blend until smooth. Chill for 20 minutes. Transfer Roquefort mixture to a pastry bag, and pipe a teaspoon mound onto the end of each endive spear. Top each with a toasted walnut piece.
Servings: 24
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