Exercise your mind and body

Blue Cheese Stuffed Endive

This recipe comes from a Better Homes and Gardens Holiday magazine. It can be made up to 4 hours in advance.

Blue Cheese-Stuffed Endive

slightly adapted from Better Homes and Gardens

1 8 oz. tub regular or light cream cheese

1/2 cup (2 oz.) crumbled blue cheese

1/4 cup thinly sliced green onions or fresh chives

2 slices bacon, cooked until crisp, drained, and crumbled

2 tbsp. walnuts OR toasted hazelnuts

36 Belgian Endive leaves (about 3 heads)


1. In a medium bowl, stir together cream cheese, blue cheese, green onions, bacon and nuts.

2. Spoon 2 teaspoons of the mixture. into the cup of each Belgian endive leaf.

*To make ahead: prepare as directed in step 1. Cover and chill for up to 4 hours. Continue as directed in step 2.


Comments on: "Blue Cheese Stuffed Endive" (2)

  1. Oooooh, thanks for sharing this! I’m always looking for “vehicles” for the foods I love without having to use breads. Endive has just the right amount of stiffness to hold lots of filling, and its flavor isn’t so strong as to cancel out everything else.


  2. This paragraph is really a nice one it helps new internet viewers,
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