Filed Under: north-american, Side, Under 20 Mins, Vegetables

Stilton Cheese & Dried Cherry Endive Boats

A deluxe version of cheese on celery. Your guests will surely be impressed!

April 8th, 2012

Recipes developed by Paula Bowman
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin

Prep Time
30 minutes
  • ½ cup crumbled Stilton cheese
  • ¼ cup plain cream cheese, at room temperature
  • ¼ cup dried cherries, cut into slivers
  • 2 tablespoons unsalted butter, room temperature
  • ¼ teaspoon balsamic vinegar
  • 3 heads small Belgian endive
  • ¼ cup toasted walnuts*, roughly chooped
  • ¼ cup fresh chervil or fresh Italian parsley leaves
  1. Using a wooden spoon, cream first five ingredients together in a bowl. Season with salt and pepper.

  2. Trim bottom off each endive and separate leaves. There should be 24 individual leaves, each about 3 inches long.

  3. Spoon 1 - 2 teaspoons of cheese mixture into lower half of each endive. Chill for 10 minutes.

  4. To serve, top with toasted walnuts and garnish with tiny sprigs of chervil or parsley.

Nutrients Per Serving

Per boat: 50 calories, 4 g fat, 2 g protein, 2 g carbohydrates, 90 mg sodium

Stilton Cheese & Dried Cherry Endive Boats
Photography by Nina Teixeira

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