Whipped Cheese Endive Spears With Crispy Prosciutto And Pickled Peppers Recipes

Steps:

• In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes.
• In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan. These can be garnished with a sprig of watercress or other herb, if desired. Arrange the spears on a plate by first making a small mound of cream cheese and then sticking each spear into the cream cheese in a floral, 3-dimensional pattern.

Steps:

• Quarter 3 endives lengthwise; season with salt and pepper. Whisk 1 cup buttermilk with 2 tablespoons chopped parsley and 3/4 teaspoon hot sauce. Dip the endive spears in the buttermilk mixture, then dredge in flour. Fry in 1/2 inch hot vegetable oil, turning, until golden, 3 to 4 minutes. Drain on paper towels; season with salt. Serve with ranch dressing and lemon wedges.

Steps:

• In a medium bowl, cream the goat cheese with the back of a kitchen spoon. Add the cream, rosemary, thyme, parsley, chives, and pepper and mix until smooth and creamy. Add more cream if the cheese is particularly thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling.
• Core the endive and separate into spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate and sprinkle with the paprika, if using. Cover and refrigerate.

Steps:

• Stir together goat cheese, cream, and oil in a small bowl untilsmooth. Stir in chopped dill. Spoon the cheese mixture onto stem ends of endive leaves, dividing evenly. Transfer to a serving platter. Season with pepper, and drizzle with oil. Garnish with dill sprigs. Serve immediately.

Steps:

• Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
• Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
• Remove cheese spread from refrigerator about 30 minutes before serving.