Shropshire Walnut Spread on Belgian Endive Spears
10 people added this to their Recipe Box
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 47 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 0 |
| chol | 8 mg |
| sodium | 55 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 1 |
| vit A | 3 |
| folate | 3 |
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).
Ingredients
- 1/2 cup chopped walnuts
- 1/2 cup crumbled Shropshire blue cheese
- 1/2 pkg cream cheese, softened
- 2 tbsp tawny or white (not ruby) port or 10% cream
- 1/4 tsp pepper
- 1/4 cup finely chopped fresh chives
- 2 belgian endive
Preparation
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.
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.
Source : Canadian Living Magazine: January 2007
- Keywords : Appetizers; Make-Ahead; Cream cheese; Walnuts; Food Processor;
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