Shropshire Walnut Spread on Belgian Endive Spears

Author: Canadian Living

Though you could also mound this rich nutty spread onto toasted raisin bread or into ribs of celery, endive is glamorous and adds a pleasant hint of bitterness. If you can't find Shropshire, use 1/4 cup (50 mL) each crumbled blue cheese and cold-pack Cheddar (such as MacLaren's Imperial).

  • Portion size 24 servings

Ingredients

  • 1/2 cup chopped walnut
  • 1/2 cup crumbled Shropshire blue cheese
  • 1/2 pkg cream cheese softened
  • 2 tablespoons tawny or white (not ruby) port or 10% cream
  • 1/4 teaspoon pepper
  • 1/4 cup finely chopped fresh chives
  • 2 belgian endive

Method

On rimmed baking sheet, bake walnuts in 350°F (180°C) oven until lightly toasted, about 6 minutes. Let cool.

In food processor, blend Shropshire and cream cheeses, port and pepper until smooth; scrape into bowl. Stir in 1/3 cup (75 mL) of the walnuts and 3 tbsp (50 mL) of the chives. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Slice about 1 inch (2.5 cm) from root ends of Belgian endives; separate leaves. Mound heaping 1 tbsp (15 mL) cheese mixture on each leaf; sprinkle with remaining walnuts and chives.

Nutritional facts Per piece: about

  • Sodium 55 mg
  • Protein 1 g
  • Calories 47.0
  • Total fat 4 g
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shropshire Walnut Spread on Belgian Endive Spears