Ingredients10 m servings 94
- Arrange endive leaves on a serving tray.
- Stir blue cheese, cranberries, and walnuts together in a bowl. Place a small amount of the blue cheese mixture on each leaf. Drizzle with balsamic vinegar.
- Cook's Note:
- Goat cheese or gorgonzola cheese can be used in place of blue cheese.
- If using roasted nuts, lay nuts out on baking sheet, roast for 10 minutes at 400 degrees F (204 degrees C).
Per Serving: 94 calories; 4.3 12.3 3.4 3 131 Full nutrition
ReviewsRead all reviews 23
Nothing could be easier and more impressive for a contribution for a family potluck, office party, or other event where you are asked to bring an appetizer. No cooking. No real prep. Easy-p...
I have made this several times using Gorgonzola. FANTASTIC!!!! So easy and so tasty. Do use a quality balsamic as it makes a big difference. I am asked to bring this dish to all the potluck a a...
Super easy and soo yummy! Used a balsamic glaze as mentioned in a few other reviews (available in the grocery store right next to the balsamic vinegars). Glaze has such a nice thickness and sw...
Life saver! This is so yummy! I had to make an appetizer to share at a pool party and these were amazingly good! I didn't use glazed walnuts, just chopped and everyone loved them. Thank you so ...
Loved it. I will surely make it again. The endive leaves were rather large so I cut the in half. Worked out great and made enough for 8 people.
Easy, pretty and tasty. I used soft Gorgonzola instead of blue cheese which can be rather crumbly.
This was delicious and easy. I did chop the raisins and pecans coursly and added 1T light sour cream, which helped hold it together a bit. Then, I topped it with Trader Joe's balsamic glaze; its...