Endive Stuffed with Cheese
Endive Stuffed With Cheese is an easy dinner. Made with 5 heads belgian endive leaves (about 5 heads), salt, 1 lb. camembert or brie, 1/2 lb. roquefort or other blue-veined cheese and 1/2 c. finely chopped pecans, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π¨βπ³ Instructions
Separate endive leaves, wash and chill in cold water for 10 minutes to crisp them.
Mash cheeses until well blended; fold in pecans.
Dry leaves and fill with mixture.
Decorate with watercress, chopped tomatoes or a pinch of caviar.
Makes 48.
π· Perfect Pairings
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