Home » # Bite into Elegance: Blue Cheese Stuffed Endive with Candied Walnuts

# Bite into Elegance: Blue Cheese Stuffed Endive with Candied Walnuts

There’s something undeniably sophisticated about Belgian endive. Those crisp, ivory spears with their gentle bitterness make the perfect vessel for bold flavors. When you’re looking to elevate your appetizer game without spending hours in the kitchen, this Blue Cheese Stuffed Endive with Candied Walnuts recipe deserves your attention. The combination of creamy, pungent blue cheese against the sweet crunch of caramelized walnuts creates a symphony of flavors that will have your guests wondering if you secretly hired a professional chef for your gathering.

What makes this appetizer truly special is its visual appeal matched with minimal effort. The elegant white endive leaves curl perfectly to cradle the decadent filling, while the amber-hued walnuts add a touch of color and textural contrast. This recipe strikes that perfect balance between impressive and achievable – exactly what you need when entertaining. Whether you’re hosting a sophisticated cocktail party or looking for a light starter before a memorable meal, these beautiful bites deliver maximum impact with surprisingly little kitchen time.


The beauty of Blue Cheese Stuffed Endive with Candied Walnuts lies in its versatility. You can prepare most components ahead of time, making it perfect for entertaining. The walnuts can be candied days in advance and stored in an airtight container. The blue cheese mixture can be prepared the morning of your event, and the endive leaves can be separated, washed, and kept crisp in cold water until you’re ready to assemble. This make-ahead capability ensures you’ll spend more time with your guests and less time fussing in the kitchen during your gathering.

When selecting ingredients for this recipe, quality matters. The star components – endive, blue cheese, and walnuts – each bring their own distinctive character to the dish. For the blue cheese, consider a creamy Gorgonzola dolce for a milder flavor profile that will appeal to more guests, or go bold with a robust Roquefort if your crowd appreciates stronger flavors. Belgian endive should be firm with tightly closed leaves and pale yellow tips, indicating freshness. For the walnuts, look for plump, light-colored halves that will caramelize beautifully in the sweet glaze.


Blue Cheese Stuffed Endive with Candied Walnuts


Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 (24 pieces)

Ingredients:

  • 3 heads Belgian endive
  • 8 oz (225g) quality blue cheese, softened
  • 4 oz (115g) cream cheese, softened
  • 2 tablespoons heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped chives, plus more for garnish
  • Freshly ground black pepper
  • 1 cup (100g) walnut halves
  • 1/3 cup (67g) granulated sugar
  • 1 tablespoon butter
  • 1/4 teaspoon sea salt
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons honey, for drizzling

Instructions:

  1. Prepare the endive by cutting off the root end and gently separating the leaves. Select 24 of the largest, most attractive leaves. Rinse under cold water and pat completely dry with paper towels. Refrigerate until ready to use.
  2. For the candied walnuts, line a baking sheet with parchment paper or a silicone mat. In a medium skillet over medium heat, combine the sugar, butter, salt, and cayenne pepper (if using). Stir constantly until the sugar dissolves and begins to turn golden, about 3-4 minutes.
  3. Add the walnuts to the caramel mixture, stirring quickly to coat each piece evenly. Continue cooking for 1-2 minutes until the walnuts are fragrant and the caramel is a deep amber color.
  4. Carefully transfer the candied walnuts to the prepared baking sheet, separating them with forks to prevent clumping. Allow to cool completely, about 15 minutes.
  5. While the walnuts cool, prepare the blue cheese filling. In a medium bowl, combine the softened blue cheese, cream cheese, and heavy cream. Beat with an electric mixer on medium speed until smooth and well blended.
  6. Add the lemon juice, chopped chives, and a generous grinding of black pepper. Stir to combine. Taste and adjust seasoning if needed.
  7. To assemble, spoon or pipe approximately 2 teaspoons of the blue cheese mixture into the wide end of each endive leaf.
  8. Roughly chop half of the candied walnuts, leaving the rest as halves. Sprinkle the chopped walnuts over the cheese filling, then place a walnut half on top of each filled endive leaf.
  9. Arrange the stuffed endive leaves on a serving platter. Just before serving, drizzle lightly with honey and sprinkle with additional chopped chives.

The contrast between the cool, creamy blue cheese filling and the sweet, crunchy walnuts makes each bite of this appetizer a textural adventure. The slight bitterness of the endive provides the perfect counterpoint to the rich filling, while the honey drizzle ties all the flavors together with its subtle sweetness. For an extra dimension of flavor, consider adding a very light sprinkle of flaky sea salt just before serving – this will enhance both the sweetness and the savory elements of the dish.

For those concerned about the intensity of blue cheese, this recipe offers a gentle introduction. The cream cheese mellows the pungency while maintaining the distinctive blue cheese character. If you’re serving guests who are particularly sensitive to strong flavors, you might consider substituting half of the blue cheese with goat cheese for a milder but equally delicious variation. Conversely, for true blue cheese enthusiasts, try using a robust Stilton or Cabrales for a more pronounced flavor experience.

Recipe Notes:

– Store leftover candied walnuts in an airtight container at room temperature for up to 2 weeks.
– The blue cheese mixture can be made up to 24 hours ahead and stored covered in the refrigerator. Let it soften slightly before filling the endive.
– For a beautiful presentation, use a piping bag fitted with a star tip to add the cheese filling to the endive leaves.
– These appetizers are best assembled within an hour of serving to maintain the crispness of the endive.
– For a gluten-free, low-carb appetizer option, this recipe requires no modifications.

If you’re looking to create a themed appetizer spread, these Blue Cheese Stuffed Endive leaves pair beautifully with other elegant finger foods. Consider serving alongside prosciutto-wrapped melon, stuffed mushrooms, or smoked salmon canapés for a sophisticated grazing table. For beverages, the creamy-tangy-sweet combination works wonderfully with sparkling wines like Prosecco or Champagne. The effervescence cuts through the richness of the blue cheese while complementing the sweetness of the candied walnuts. For non-alcoholic options, a sparkling apple cider offers similar pairing benefits.

One final tip for serving this elegant appetizer: temperature matters. The endive and blue cheese mixture should be cool but not ice-cold when served. About 15-20 minutes at room temperature allows the flavors to bloom fully, especially the complex notes in the blue cheese. This brief rest period makes a noticeable difference in the taste experience. With its beautiful presentation and sophisticated flavor profile, this Blue Cheese Stuffed Endive with Candied Walnuts recipe is sure to become one of your signature dishes for entertaining, proving that sometimes the simplest recipes create the most memorable impressions.

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