Recipes Developed by Paula Bowman
Photography by Nina Teixeira
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin
First published in Wish Winter 2005
food
Stilton Cheese & Dried Cherry Endive Boats
A deluxe version of cheese on celery. Your guests will surely be impressed!
Ingredients (Makes 24 Servings)
| 1/2 | cup crumbled Stilton cheese |
| 1/4 | cup plain cream cheese, at room temperature |
| 1/4 | cup dried cherries, cut into slivers |
| 2 | tablespoons unsalted butter, room temperature |
| 1/4 | teaspoon balsamic vinegar |
| 3 | small heads Belgian endive |
| 1/4 | cup toasted walnuts*, roughly chooped |
| 1/4 | cup fresh chervil or fresh Italian parsley leaves |
Instructions
- Using a wooden spoon, cream first five ingredients together in a bowl. Season with salt and pepper.
- Trim bottom off each endive and separate leaves. There should be 24 individual leaves, each about 3 inches long.
- Spoon 1-2 teaspoons of cheese mixture into lower half of each endive. Chill for 10 minutes.
- To serve, top with toasted walnuts and garnish with tiny sprigs of chervil or parsley.
Nutritional information
Nutrients per boat: 50 calories, 4 g fat, 2 g protein, 2 g carbohydrates, 90 mg sodium.
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