Blue Cheese Cranberry Apple Endive Boats
- Recipe courtesy of Margee Berry, finalist in the 2014 Salemville® “How Do You Blue” recipe contest
- Yield: 6-8 servings
c. blue cheese, crumbled
tsp. fresh lemon juice
c. peeled, cored and chopped Granny Smith apple
c. dried cranberries
tablespoons chopped pecans, toasted
tsp. prepared (jarred) horseradish
heads Belgian endive
- In a medium bowl, add blue cheese and lemon juice; mash lightly with fork. Add apples, dried cranberries, pecans and horseradish; stir to combine.
- Wash and separate leaves from core of each endive head. Spoon blue cheese mixture into each leaf. Place filled endive onto decorative platter and serve.
- To toast pecans, place in a small skillet over medium heat. Shake skillet often until pecans are golden all over, about 4 minutes.