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You are here: Home / Recipes / Appetizers & Snacks / Cheese / Endive with Pear and Blue Cheese

Endive with Pear and Blue Cheese

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Endive with Pear and Blue Cheese makes an elegant appetizer for any special event or gathering. It has a bit of crunch, creamy and punchy vinegar deliciousness! This recipe is vegetarian + gluten free.

Endive leaves each with pear and blue cheese mixture topped with walnuts

This past week, I tried a new veggie. Well, new to me. It was at the International Food Bloggers’ Conference in Seattle where food bloggers gather once a year to learn, mingle with chefs, sommeliers and authors, sample a wonderful assortment of food and connect with other bloggers. California Endive Farm was there and offered a sampling of their delicious endive. Just when I thought I had met every vegetable, I’m introduced to a new one!

Since pears are in season and I had this lovely endive on hand, I thought I would pull together a fresh appetizer utilizing both ingredients. While endive with pear and blue cheese makes an elegant appetizer, this recipe can easily be turned into a salad by simply chopping the endive.

Ingredients neatly placed on a dark table

Endive is a sturdy and crunchy leafy vegetable that has a slightly bitter flavor. Because endive leaves are so sturdy, they make a good vehicle for dips and hold added ingredients in place. Since endive is slightly bitter, it pairs well with various cheeses, fruits and nuts.

Endive has one calorie per leaf, is a good source of potassium, reduces the risk of cancer, is high in fiber and promotes digestive health.  It’s available year round too!

Finely chopped walnuts on a chopping board with knife     A sliced pear on a chopping board with knife     Pear diced on a chopping board with knife

For this recipe, I used d’Anjou pears. They’re in season and pair well with the slight bitterness of endive. d’Anjou pears are sweet and juicy and offer a hint of citrus flavor.

You’ll notice pears in stores are generally firm to the touch. This is because pears are harvested before they’re ripe. To ripen, place pears in a brown paper bag at room temperature and check them each day. You’ll know the pears are ready when the surface, near the stem, yields to gentle pressure.

Blue cheese chopped on a board with a knife     Chopped blue cheese and diced pear mixed in a small bowl with spatula     Endive leaves on a chopping board

Pears have many nutritional benefits including being high in fiber and vitamin C. They are packed with antioxidants, protective against cancer and are anti-inflammatory.

 My favorite ways to enjoy pears is on a salad or in a smoothie, and now, with endive!

Endive leaves each with pear and blue cheese mixture topped with walnuts

Endive leaves each with pear and blue cheese mixture topped with walnuts
Print Recipe

Endive with Pear and Blue Cheese

Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Servings:20 Pieces
Calories:27kcal
Author:Traci York | Vanilla And Bean
Fresh, crisp endive pairs with blue cheese, walnuts and d'Anjou pears for this elegant appetizer.

Ingredients

  • 2 Heads of Endive ends trimmed and separated
  • 1/8 C Walnuts
  • 1/4 C + 2 Tbs Blue Cheese small crumbles or chopped
  • 3/4 C Pear small dice (about 1 pear)*
  • 2-3 tsp Balsamic Vinegar high quality
  • 2 Fresh Thyme Stems , leaves removed

Instructions

To Prepare:

  • Preheat the oven to 350. Place walnuts on a sheet pan in a single layer. Toast for 8-10 minutes. They should smell fragrant. Remove from oven and pan by placing the walnuts on a cutting board or on a plate. Set aside to cool.
  • Trim the end of the each endive and separate the leaves. Use the largest leaves for the appetizer and save the smallest ones for your next salad. Set aside.
  • Add the chopped blue cheese and pear to a small bowl and mix gently. Set aside. Chop the walnuts to a fine chop.

To Assemble:

  • On each endive leaf, spoon about 1 1/2 tsp of the pear/cheese mixture on the blunt end of the leaf. Sprinkle 1/4 tsp of finely chopped walnuts over the pear/cheese mixture on each leaf. Drizzle 1/8 tsp of balsamic vinegar over the walnuts on each piece of endive. Sprinkle each piece with fresh thyme leaves. 
  • Serve immediately. 

Notes

*Apples make a delicious, seasonal substitute!
Recipe adapted from California Endive Farm.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 27kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 51mg | Potassium: 159mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1002IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

Disclosure: I attended the International Food Bloggers Conference at a reduced rate in exchange for writing three posts about the conference. All opinions are my own. This is my first post.

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I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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Vanilla And Bean is monetized in part through the use of affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and/or purchase an item after clicking on a link, Vanilla And Bean may receive a percentage of the sales price. I only recommend products that I love and use through my affiliate links. To learn more please see my Affiliate Policy. Thank you for your support!

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