Blue Cheese Bliss in Endive Cups

Transform ordinary endives into a delightful tapas experience with this recipe that combines the cuplike leaves with a luscious blue cheese mixture. Perfect for hand-held indulgence or as an elegant addition to your table.

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Ingredients

SERVES 4 TO 6

▢ 2 medium endives separated into leaves, rinsed, and dried (about 24 leaves)
▢ ¾ cup blue cheese such as Roquefort or Gorgonzola, at room temperature
▢ ½ cup mayonnaise
▢ 2 tablespoons finely chopped fresh flat-leaf parsley for garnish

Instructions

In a medium bowl, achieve blue cheese perfection by mashing it with a spoon until smooth.
Introduce the mayonnaise to the mix, ensuring a harmonious blend.
Spread 2 teaspoons of the decadent cheese mixture on the green end of each endive leaf.
Arrange 4 to 6 leaves on individual salad plates, with the green tips gracefully facing outward.
Sprinkle a touch of freshness with finely chopped parsley, enhancing both the visual appeal and the flavor profile.

Notes & Wine Advice

Serve these blue cheese-filled endive cups at room temperature, inviting everyone to savor the delightful fusion of textures and tastes.

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Course; Cheese / Salad

Cuisine; European / Spain