Chicory month continues with another take on stuffed endive!
From Dish Nicole:
Endive is a curious veggie. One would think that is a lettuce when in fact it is part of the chicory family which includes bitter leafed vegetables such as radicchio or escarole. Endive, not just for salads, takes on various forms of deliciousness and can be prepared in a multitude of ways. I have had Belgian endive au gratin, in salads, soups and even stir-fry’s, all delicious. Perhaps one of the best characteristics of endive is the way the leaves, when separated, create perfect cups for stuffing. Stuffed endive seems to be a staple passed hors d’oeuvres at events. Recently my pals were hosting a house warming party and I decided to stuff some endive and bring it over to share. They were mess free and tasty if I do say so myself.
4 Belgian Endive Heads (there are about 8-10 leaves per head)
½ cup of gorgonzola cheese, crumbled
½ cup of dried cranberries chopped
½ cup chopped chives
2 tbsp olive oil
Salt and pepper
Wash and dry your endive and set aside. Next you will want to dice up all of your other ingredients and mix in a large bowl adding the olive oil a little at a time while mixing.
Taste and add the salt and pepper as needed. You can prepare this mixture several hours before serving. When you are ready to serve, separate the endive leaves and place on a platter, stuff and devour.
While being an extremely easy recipe to make, the presentation is beautiful with all colors and textures and your friends will LOVE it! At least mine did.