Roasted Beet, Pear & Stilton Endive Boats

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.

Roasted Beet, Pear & Stilton Endive Boats

Prep Time 10 minutes
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.
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Course Appetizer
Servings 8

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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