Endive Spears with Roquefort Mousse and Walnuts

These little endive spears are crowd pleaserspacked 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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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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