Blue Cheese and Pecan Endive Boats

By Culiora

Crisp Belgian endive leaves serve as natural edible spoons loaded with creamy, tangy blue cheese and buttery toasted pecans. A touch of honey and fresh chives balances the pleasant bitterness of the chicory for a classic, elegant hors d'oeuvre.

• Servings: 4
• Prep time: 15 min
• Cook time: 5 min
• Total time: 20 min

Ingredients

• 3 pcs heads of Belgian endive (chicory)
• 120 g blue cheese (such as Roquefort, Gorgonzola, or Stilton), crumbled
• 60 g pecan halves
• 1 pcs fresh, crisp pear (such as Bosc or Bartlett), cored and finely diced
• 2 tsp lemon juice
• 2 tbsp liquid honey
• 1 tbsp fresh chives, finely snipped
• 1 pinch freshly ground black pepper

Instructions

1. Heat a dry skillet over medium-low heat. Add the pecan halves and toast, shaking the pan frequently, until fragrant and lightly browned, about 4 to 5 minutes. Transfer immediately to a cutting board to cool, then roughly chop.
2. In a small bowl, toss the finely diced pear with the lemon juice to prevent browning and add acidity.
3. Trim approximately 1 cm off the root end of each endive head. Carefully peel away the individual outer and middle leaves to create 16 to 20 sturdy leaf 'boats'. (Reserve the tight inner cores for a tossed salad). Wipe leaves dry with a paper towel if needed.
4. Arrange the endive spears on a serving platter. Evenly distribute the diced pear among the hollow bases of the leaves.
5. Top the pears with crumbled blue cheese and the chopped toasted pecans.
6. Drizzle the filled spears evenly with the honey, then finish with finely snipped chives and a pinch of freshly ground black pepper. Serve chilled or at cool room temperature.