Blue Cheese Bliss in Endive Cups
Transform ordinary endives into a delightful tapas experience with this recipe that combines the cuplike leaves with a luscious blue cheese mixture. Perfect for hand-held indulgence or as an elegant addition to your table.
Ingredients
SERVES 4 TO 6
- 2 medium endives separated into leaves, rinsed, and dried (about 24 leaves)
- ¾ cup blue cheese such as Roquefort or Gorgonzola, at room temperature
- ½ cup mayonnaise
- 2 tablespoons finely chopped fresh flat-leaf parsley for garnish
Instructions
- In a medium bowl, achieve blue cheese perfection by mashing it with a spoon until smooth.
- Introduce the mayonnaise to the mix, ensuring a harmonious blend.
- Spread 2 teaspoons of the decadent cheese mixture on the green end of each endive leaf.
- Arrange 4 to 6 leaves on individual salad plates, with the green tips gracefully facing outward.
- Sprinkle a touch of freshness with finely chopped parsley, enhancing both the visual appeal and the flavor profile.
Notes & Wine Advice
Serve these blue cheese-filled endive cups at room temperature, inviting everyone to savor the delightful fusion of textures and tastes.