Name: Roasted Beet, Pear & Stilton Endive Boats
Prep time: 10 min
Ingredients: 2 heads endive; 1 small roasted beet; 1 small pear; 1 tablespoon finely chopped shallot; 1 teaspoon sherry vinegar or white wine vinegar; ¼ teaspoon kosher salt; 1 tablespoon honey; 3 ounces blue cheese, about ½ cup, crumbled

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Roasted Beet, Pear & Stilton Endive Boats

Prep Time 10

Endive leaves are the perfect vessels for appetizers. Their canoe shape cradles flavorful fillings, making for an easy and attractive finger food. I stuff mine with a beet, pear and blue cheese mixture, gently seasoned with a splash of vinegar and honey for brightness.

5 from 1 vote

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Course Appetizer

Servings

Ingredients

2 heads endive
1 small roasted beet
1 small pear
1 tablespoon finely chopped shallot
1 teaspoon sherry vinegar or white wine vinegar
¼ teaspoon kosher salt
1 tablespoon honey
3 ounces blue cheese, about ½ cup, crumbled

Instructions

In a small bowl, combine the vinegar, salt and shallot. Stir and let marinate for 5 minutes, then stir in the honey.
Dice the beet and pear and add them to the bowl. The filling can be made up to this point and refrigerated for 4-6 hours.
Separate the leaves from the endive. Spoon a scant tablespoon of filling into each one, then top with the blue cheese crumbles. Lay on a platter and serve, or refrigerate up to an hour.

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