Full Belly Sisters: Stuffed Endive with Blue Cheese, Pecans & Cranberries #CranberryWeek

Monday, November 21, 2016

Stuffed Endive with Blue Cheese, Pecans & Cranberries #CranberryWeek

Stuffed Endive with Blue Cheese, Pecans and Cranberries are elegant enough for the fanciest holiday parties—but simple to make any day. And a great way to celebrate #CranberryWeek!




Welcome to #CranberryWeek, hosted by Caroline's Cooking and A Kitchen Hoor's Adventures. We'll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

My easy but elegant
Stuffed Endive with Blue Cheese, Pecans and Cranberries is a fantastic hors d'oeuvres or appetizer. It literally takes about five minutes to put together but it looks so dang pretty and fancy!


Endive is sturdy and crunchy, so this would work great as an hors d'oeuvres—especially since so many people now follow grain-free or gluten-free diets. These Stuffed Endive with Blue Cheese, Pecans and Cranberries are an easy finger food that looks lovely on a platter. I love this kind of dish because it pairs creamy with crunchy, bitter with sweet...it's all about wonderful balance.

Ingredients

yields 16-20 pieces
  • 2 heads endive, ends trimmed and leaves separated
  • 1/4 cup candied pecans, roughly chopped
  • 1/4 cup dried cranberries, roughly chopped
  • 1/3 cup soft blue cheese*, diced and room temperature
  • white balsamic vinegar, for drizzling
  • black pepper (optional)
*I used a Gorgonzola, with a creamy soft texture, almost like brie. You want to use a soft blue (as opposed to a crumbly one) so that it holds its place on the endive leaves without sliding around. It also helps the cranberries and nuts "stick" to the leaves.

Arrange endive leaves on plates or platter. On each leaf, spoon about one teaspoon of the cheese, then sprinkle the chopped cranberries and chopped pecans over the tops. Drizzle a little bit of white balsamic vinegar over each leaf. Grind some fresh black pepper over everything, if desired.

That's it. You've got easy and elegant Stuffed Endive with Blue Cheese, Pecans & Cranberries!






We've got lots of other Full Belly Sisters cranberry recipes. Here are just a few:
 

Roasted Cranberries, Ricotta & Honey Crostini




Greek Yogurt Cornbread Cranberry Trifle


And don't forget to check out all the other cranberry recipes being shared today:

8 comments:

  1. I could eat these all day. I love a fresh crispy appie.

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  2. I love how easy these are, and sure they are tasty too. Thanks for joining in the #CranberryWeek fun!

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  3. Endive is a great foil for so many things and this flavor combo would make my heart sing!

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  4. What an elegant plate! I would love to serve this at New Years Eve. It's just delicate and looks delicious!

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  5. so beautifully photographed and delicious too! It's such a delight to visit your page xoxo Happy Thanksgiving xoxo

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  6. What elegant little bites of delicious goodness!! I can't wait to serve these at my next dinner party.

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