Grilled Apple & Gorgonzola Endive Boats
Endive leaves are piped with a savory cheese mixture and topped with apple slices.
- 1 large red baking apple such as Jonathan
- 4 oz (125 g) cream cheese, softened
- 2 oz (60 mL) gorgonzola or blue cheese
- 1 tbsp (15 mL) finely snipped fresh parsley
- 2-3 heads Belgian endive (16 leaves)
- Coarsely ground black pepper
- Peppered Glazed Pecans (optional)
Cut apple in half lengthwise using Santoku Knife; remove stem and seeds using Core & More. Cut each apple half into 1/8-inch-thick slices to make eight slices, discarding ends. Heat Grill Pan over medium-high heat 5 minutes. Carefully place apple slices in a single layer onto pan; place Grill Press over apple slices. Cook 3 minutes or until grill marks appear. Remove apples from pan; set aside.
Combine cream cheese, gorgonzola cheese and parsley in Small Batter Bowl; mix until smooth using Stainless Whisk. Fill Decorator Bottle with cream cheese mixture using Small Spreader and attach basket-weave tip.
Cut stem ends of endive leaves into points using Professional Shears. Pipe cream cheese mixture down length of each endive leaf. Tuck one grilled apple slice next to cheese. Garnish with black pepper and Peppered Glazed Pecans, if desired. Serve on Simple Additions® Large Rectangle Platter with Handles.
- 16 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 45, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 2 g, Protein 1 g, Sodium 85 mg, Fiber less than 1 g
Belgian endive is a small head of white leaves with yellow tips. Do not substitute curly or French endive.
The inner leaves from hearts of romaine lettuce can be substituted for the endive, if desired.