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

Endive with Pear and Blue Cheese

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


  • 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


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. 


*Apples make a delicious, seasonal substitute!
Recipe adapted from California Endive Farm.


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