Endive Spears with Grapes, Gorgonzola and Hazelnuts

Author: Canadian Living

Just a few ingredients are all you need to create an elegant appetizer.

  • Portion size 32 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2009

Ingredients

  • 24 red seedless grapes
  • 2 tablespoons tawny port (optional)
  • 2 tablespoons ruby port (optional)
  • 1/2 cup whole hazelnut
  • 1 1/2 cup crumbled rindless gorgonzola cheese (about 12 oz/375 g)
  • 1/4 cup whipping cream
  • 4 Belgian endives

Method

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.

Nutritional facts Per piece: about

  • Sodium 120 mg
  • Protein 2 g
  • Calories 51.0
  • Total fat 4 g
  • Potassium 42 mg
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Endive Spears with Grapes, Gorgonzola and Hazelnuts

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