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


  • 1/3 c. blue cheese, crumbled
  • 1 tsp. fresh lemon juice
  • 1/4 c. peeled, cored and chopped Granny Smith apple
  • 1/4 c. dried cranberries
  • 3 tablespoons chopped pecans, toasted
  • 1 tsp. prepared (jarred) horseradish
  • 2 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.
  • Note:
  • To toast pecans, place in a small skillet over medium heat. Shake skillet often until pecans are golden all over, about 4 minutes.