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
- Credits : Canadian Living Magazine: January 2007
MethodOn 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
- Iron 1.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 3.0