Creating memories in the kitchen...One meal at a time.

Sunday, November 22, 2009

Blue Cheese-Stuffed Endive

As if there isn't enough food on Thanksgiving I'm going to share a few appetizers with you. I do like to have them, especially on holidays because I don't know about you, but it seems like Thanksgiving morning I eat a small breakfast, skip lunch and then when I'm at the point of fainting, have a few appetizers and then stuff myself until I burst at dinner. If you're like us, you don't eat until later in the afternoon and it's nice to have a little something to nibble on while you're waiting for the big feast.

One problem I've come across is oven space. It seems like I'm cramming as much as possible into my one oven and there's no room left for appetizers. Some solutions --

1-Use your microwave or crock pot. This artichoke dip can be made as directed and then instead of putting it in the oven, warm it on low in the crock pot or just heat until warm in the microwave.

Meatballs are another great crock pot appetizer.

2-If you are hosting, cook your turkey early and assign out side dishes that will use your oven, thus freeing it for you to make some last minute appetizers OR assign out the appetizers.

3- Make cold appetizers that don't require an oven. Cheese balls with crackers, chips, veggies and dip, antipasto platters or fresh fruit platters are all great choices.

This recipe comes from a Better Homes and Gardens Holiday magazine. It can be made up to 4 hours in advance. The original recipe called for plain Hazelnuts but I really like the contrast of sweet and savory from the candied pecans. If you can't find or don't want to buy Endive leaves you can use a small baguette of bread and just spread the mixture on top of each slice.

Blue Cheese-Stuffed Endive

slightly adapted from Better Homes and Gardens

1 8 oz. tub regular or light cream cheese

1/2 cup (2 oz.) crumbled blue cheese

1/4 cup thinly sliced green onions or fresh chives

2 slices bacon, cooked until crisp, drained, and crumbled

2 tbsp. candied pecans or walnuts OR toasted hazelnuts, pecans or walnuts

36 Belgian Endive leaves (about 3 heads) or small baguettes, sliced

1. In a medium bowl, stir together cream cheese, blue cheese, green onions, bacon and nuts.

2. Spoon 2 teaspoons of the mixture. into the cup of each Belgian endive leaf.

*To make ahead: prepare as directed in step 1. Cover and chill for up to 4 hours. Continue as directed in step 2.

Posted by: Sallie
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