Tested till perfect Shropshire Walnut Spread on Belgian Endive Spears

Shropshire Walnut Spread on Belgian Endive Spears

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).

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: January 2007

  • rating starrating starrating starrating starrating star
  • Portion size 24 pieces


  • 1/2 cup 1/2cupchopped walnutwalnuts
  • 1/2 cup 1/2cupcrumbled Shropshire blue cheese
  • 1/2 pkg 1/2pkgcream cheese, softened
  • 2 tbsp 2tbsptawny or white (not ruby) port or 10% cream
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cupfinely chopped fresh chives
  • 2 2belgian endive
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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 Information Per piece: about

cal 47 pro 1g total fat 4g sat. fat 2g
carb 1g fibre 0 chol 8mg sodium 55mg

% RDI:

calcium 2 iron 1 vit A 3 folate 3
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