Endive Leaves with Gorgonzola and Walnuts Recipe

Endive Leaves with Gorgonzola and Walnuts Recipe

  • 3 heads endive
  • 6 ounces Gorgonzola or Roquefort cheese, at room temperature
  • 4 tablespoons Safeway SELECT™ Mayonnaise
  • 1/4 cup walnut pieces
  1. Cut stem ends off endive. Separate the leaves; cut off any brown edges. Place leaves on a platter.
  2. In a food processor with the metal blade or in a mixing bowl with a fork, blend cheese and mayonnaise until creamy; it will be slightly lumpy.
  3. Using a knife or a small spoon, scoop approximately 1 teaspoon of the cheese mixture onto the widest end of each leaf. Sprinkle tops with nuts. Cover the filled leaves and refrigerate until chilled.
  4. Serve chilled or at room temperature.
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