Endive And Blue Cheese Canapes Recipes

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ENDIVE AND BLUE CHEESE SALAD

Provided by Food Network Kitchen

Time 14m

Yield 4 servings

Number Of Ingredients 0



Endive and Blue Cheese Salad image

Steps:

  • Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.

CHEESE, ENDIVE AND CRANBERRY CANAPES

This recipe works well with blue cheese such as Stilton or Roquefort, or a soft garlic and herb cheese, or a goat cheese.

Provided by English_Rose

Categories     Cheese

Time 10m

Yield 10 Canapes

Number Of Ingredients 6



Cheese, Endive and Cranberry Canapes image

Steps:

  • In a small bowl, combine the cheese, balsamic vinegar, half the parsley and half the dried cranberries until well mixed.
  • Divide the mixture between the endive leaves (about 1/2 tbs in each).
  • Finish with a sprinkle of chopped pecans, and the remaining cranberries and parsley.
  • Chill until ready to serve.

Nutrition Facts : Calories 33.6, Fat 2.6, SaturatedFat 1.4, Cholesterol 5.4, Sodium 82.4, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 1.8

3 ounces cheese, of your choice, crumbled
1/2 tablespoon balsamic vinegar
1 tablespoon flat leaf parsley, chopped
2 tablespoons dried cranberries
10 leaves endive
1 tablespoon pecan nuts, chopped

ENDIVE AND BLUE CHEESE CANAPES

Elegant but very easy. Adapted from The New Irish Table. I made the salt optional because I don't think the recipe needs it. Cook time is chill time.

Provided by Chocolatl

Categories     Cheese

Time 40m

Yield 40 serving(s)

Number Of Ingredients 7



Endive and Blue Cheese Canapes image

Steps:

  • Place cream cheese, sour cream, parsley, salt and blue brie in a food processor.
  • Process until smooth, 30-40 seconds.
  • Spoon or pipe mixture into endive leaves.
  • Sprinkle with chopped walnuts.
  • Chill for 30 minutes before serving.

Nutrition Facts : Calories 116.4, Fat 3.8, SaturatedFat 1.8, Cholesterol 8.3, Sodium 145.6, Carbohydrate 17.5, Fiber 15.9, Sugar 1.5, Protein 7.3

6 ounces cream cheese, at room temperature
1/4 cup sour cream
1 tablespoon flat leaf parsley, minced
1 pinch salt (optional)
4 ounces blue brie cheese, Abbey Blue Brie preferred, cut into small pieces
40 Belgian endive, leaves
2 tablespoons chopped walnuts

CUCUMBER & BLUE CHEESE CANAPéS

Top pieces of cucumber and blue cheese with grapes and pomegranates for these party nibbles and you'll have two takes on a healthy, low-calorie snack

Provided by Sara Buenfeld

Categories     Buffet, Canapes

Time 15m

Yield Makes 32 (16 of each flavour)

Number Of Ingredients 8



Cucumber & blue cheese canapés image

Steps:

  • Beat the ricotta with the blue cheese and onion until really smooth. Arrange the cucumber slices on a large platter. Top each cucumber slice with some of the cheese mixture - you can pipe it on if you want a professional finish.
  • Top half with a grape and sliver of pecan, and the remainder with pomegranate seeds and thyme. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

Nutrition Facts : Calories 17 calories, Fat 1 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium

100g ricotta cheese
25g Cashel Blue cheese , chopped
2 spring onions , whites only, very finely chopped
1 cucumber , thickly sliced (about 14 inches)
16 small black grapes
4 toasted pecan halves, cut into slivers
½ 80g tub pomegranate seeds
a few fresh thyme leaves

ENDIVE SALAD WITH BLUE CHEESE DRESSING

I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9



Endive Salad With Blue Cheese Dressing image

Steps:

  • Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
  • Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

1 small garlic clove, finely minced or puréed
1/2 cup plain yogurt, thinned out with a little milk if thick
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
2 ounces good quality blue cheese or Roquefort, at room temperature, crumbled (about 1/2 cup)
1/2 teaspoon Dijon mustard
4 large or 6 medium endives
Minced chives
1 apple, cut in very small (1/4 inch or smaller) dice and tossed with lemon juice for garnish

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