Belgian Endive with Apples, Walnuts & Blue Cheese
Belgian endive leaves make excellent vehicles to get the goodies into your mouth without a lot of calories. In this recipe I used apples, toasted walnuts, blue cheese crumbles topped with a mixture of pure maple syrup and 2% Greek yogurt. This is an appetizer that does not fill you up before the big meal. If children are a part of your group substitute a good quality sharp cheddar instead of the blue cheese crumbles. This simple dish can be made a couple of hours in advance if you use the Chiquita Bites juicy red apple slices in the produce department at Publix. They don’t brown as quickly as slicing your own apples. Just wrap the plate in plastic wrap and keep it refrigerated until you are ready to serve. Note: I purchased the Belgian Endive at Ingles in Peachtree Corners.
Stuffed Belgian Endive
2 Belgian Endives, ends cut & leaves separated
½ (14oz) bag of Chiquita Bites Juicy Red Apple Slices
½ cup of toasted walnuts coarsely chopped
¼ cup of blue cheese crumbles
4 Tablespoons of 2% plain Greek yogurt
2 teaspoons of pure maple syrup
Fresh ground black pepper to taste
Place one apple slice on each endive leaf. Top with a few pieces of toasted walnuts and blue cheese crumbles. In a small bowl mix the yogurt and maple syrup together. Put the yogurt mixture in a small Ziploc bag and snip the corner with a pair of scissors. Cut the hole as small as possible. Squeeze the bag and zig zag the yogurt mixture over each Belgian endive leaf – about ½ teaspoon per leaf. Top with freshly ground black pepper and serve.
Makes 24 leaves