Here is a vegetarian simple bite that packs a punch. Choose a more mild, creamy blue cheese such as Saint Agur rather then the stronger Gorgonzola and these will disappear faster than you can make them.
Course Appetizer
Keyword Vegetarian
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 24servings
Calories 15kcal
Author Aimee
Ingredients
2headspurple endive
1/4cupsliced almonds
50gramscreamy blue cheese
Instructions
Preheat oven to 350°F and toast almonds until lightly golden. Cool. Note: this can be done up to a week in advance and the nuts stored in an airtight container.
Cube blue cheese (this works best when the cheese is cold), making the portions as generous or small as you like. Allow to come to room temperature before serving to ensure the maximum flavour can be appreciated.
Remove the outer leaf from the endive and trim about 3/4 of an inch off of the base. Discard. Pull apart endive, layer by layer, and arrange leaves on a platter or tray.
Place a cube of cheese at the base of the endive and top with a few toasted almonds. Serve at room temperature.