Endive with Blue Cheese and Toasted Almonds
Author: Aimee
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Here is a vegetarian simple bite that packs a punch. Choose a more mild, creamy blue cheese such as Saint Agur rather then the stronger Gorgonzola and these will disappear faster than you can make them.
  • 2 heads of purple endive
  • 1/4 cup sliced almonds
  • 50 grams creamy blue cheese
  1. Preheat oven to 350°F and toast almonds until lightly golden. Cool. Note: this can be done up to a week in advance and the nuts stored in an airtight container.
  2. Cube blue cheese (this works best when the cheese is cold), making the portions as generous or small as you like. Allow to come to room temperature before serving to ensure the maximum flavor can be appreciated.
  3. Remove the outer leaf from the endive and trim about 3/4 of an inch off of the base. Discard. Pull apart endive, layer by layer, and arrange leaves on a platter or tray.
  4. Place a cube of cheese at the base of the endive and top with a few toasted almonds. Serve at room temperature.
Recipe by Simple Bites at http://www.simplebites.net/three-quick-3-ingredient-appetizers-vlog/