Walnut Parmesan Endive Appetizer Recipes

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EASY ENDIVE, CRANBERRY, WALNUT APPETIZERS

An excellent, quick appetizer and always a hit! Cranberry or walnut balsamic vinegar is wonderful with this!

Provided by Lisa McDowell Hackett

Categories     Appetizers and Snacks     Fruit

Time 10m

Yield 10

Number Of Ingredients 5



Easy Endive, Cranberry, Walnut Appetizers image

Steps:

  • Arrange endive leaves on a serving tray.
  • Stir blue cheese, cranberries, and walnuts together in a bowl. Place a small amount of the blue cheese mixture on each leaf. Drizzle with balsamic vinegar.

Nutrition Facts : Calories 94.5 calories, Carbohydrate 12.3 g, Cholesterol 3.4 mg, Fat 4.3 g, Fiber 5.2 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 130.7 mg, Sugar 4 g

3 heads endive - washed, dried, and separated into individual leaves
⅓ cup crumbled blue cheese
⅓ cup sweetened dried cranberries (such as Craisins®)
⅓ cup glazed walnuts
2 tablespoons balsamic vinegar, or to taste

ENDIVE & GORGONZOLA

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 3



Endive & Gorgonzola image

Steps:

  • Carefully peel the leaves from the head of endive, and place them open-side up on a serving platter. Place one leaf of parsley at the base of each endive leaf and 1 tablespoon of Gorgonzola artfully on top of the parsley.

1 head Belgian endive
Parsley leaves
4 ounces good creamy Gorgonzola, at room temperature

PARMESAN WALNUT SALAD IN ENDIVE LEAVES

Categories     Salad     Cheese     Leafy Green     Nut     Cocktail Party     Quick & Easy     Fall     Gourmet

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 9



Parmesan Walnut Salad in Endive Leaves image

Steps:

  • In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
  • Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
  • Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.

1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons olive oil
a 1/4-pound piece of Parmesan, sliced 1/8 inch thick and cut into 1/8-inch dice (about 1 cup)
1/2 cup finely chopped celery
4 Belgian endives
1 cup walnuts, toasted lightly and chopped fine
1/4 cup finely chopped fresh flat-leafed parsley leaves

APPLE, ENDIVE AND PARMESAN SALAD WITH WALNUT VINAIGRETTE

Categories     Salad     Fruit     Nut     Side     No-Cook     Vegetarian     Quick & Easy     Parmesan     Orange     Apple     Walnut     Fall     Winter     Healthy     Endive     Lettuce     Bon Appétit

Yield Serves 6

Number Of Ingredients 10



Apple, Endive and Parmesan Salad with Walnut Vinaigrette image

Steps:

  • Whisk 2 tablespoons orange juice and mustard in small bowl to blend. Whisk in olive oil and walnut oil. Season dressing to taste with salt and pepper. Toss apple slices and remaining 2 tablespoons orange juice in large bowl.
  • Separate endive leaves; set aside 24 leaves. Slice remaining leaves. Add sliced endive, lettuce and walnuts to bowl with apples. Add dressing; toss to coat.
  • Arrange 4 reserved endive leaves in spoke fashion on each of 6 plates. Mound salad atop leaves. Sprinkle with chives. Top each with Parmesan shavings.

4 tablespoons orange juice
2 teaspoons Dijon mustard
1/4 cup olive oil
2 tablespoons walnut oil or olive oil
2 Red Delicious or Pippin apples, unpeeled, cored, thinly sliced
4 heads Belgian endive
1 head butter lettuce, torn into bite-size pieces
3/4 cup walnuts, toasted, chopped
2 tablespoons chopped chives
Parmesan cheese shavings

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