Endive Spears with Grapes, Gorgonzola and Hazelnuts
2 people added this to their Recipe Box
Just a few ingredients are all you need to create an elegant appetizer.
This recipe makes 32 pieces servings
| Nutritional Info | |
|---|---|
| Per piece: about | - |
| cal | 51 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 9 mg |
| sodium | 120 mg |
| potassium | 42 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 1% |
| vit A | 3% |
| vit C | 2% |
| folate | 4% |
Ingredients
-
24 red seedless grapes
2 tbsp tawny port or ruby port, (optional)
1/2 cup whole hazelnuts
1-1/2 cups crumbled rindless gorgonzola cheese, (about 12 oz/375 g)
1/4 cup whipping cream
4 Belgian endives
Preparation:
Quarter grapes lengthwise. In bowl, toss grapes with port (if using). Let stand for 1 hour; drain.
In skillet, toast hazelnuts over medium heat, stirring often, until fragrant, about 10 minutes. Transfer to tea towel; rub off as much of the skins as possible. Let cool and coarsely chop.
In bowl, beat cheese until smooth; slowly beat in cream until light and fluffy. Fold in hazelnuts. (Make-ahead: Cover and refrigerate for up to 2 days. Let come to room temperature.)
Trim bottom off each endive. Remove 32 of the large leaves; spoon 1 tbsp (15 mL) cheese mixture near bottom of each. Top each with 3 pieces of grape.
In skillet, toast hazelnuts over medium heat, stirring often, until fragrant, about 10 minutes. Transfer to tea towel; rub off as much of the skins as possible. Let cool and coarsely chop.
In bowl, beat cheese until smooth; slowly beat in cream until light and fluffy. Fold in hazelnuts. (Make-ahead: Cover and refrigerate for up to 2 days. Let come to room temperature.)
Trim bottom off each endive. Remove 32 of the large leaves; spoon 1 tbsp (15 mL) cheese mixture near bottom of each. Top each with 3 pieces of grape.
Tags:
Cocktail Party; Vegetarian; Appetizers; Grapes; Cheese; Cream; Make-Ahead;
Source:
Canadian Living Holiday Cookbook: Fall 2009
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