Wednesday, 1 February 2012

Endive boats

For a colourful meat-free snack or a great appetiser to go with drinks make these tasty little boats of endive, Dolcelatte and pine nuts.

Endives have boat-shaped leaves that are perfect for teeny-tiny bits of cheese and other fillings. As endive could be quite bitter, I suggest leaving the endive leaves in the container with the cold water for at least an hour, which helps to take off the bitter edge.
For 2-3 endives you will need
100g Dolcelatte, Gorgonzola or any other creamy blue cheese (I also tried this recipe with the Cornish blue)
50g pine nuts
3 tbsp olive oil
2 tbsp runny honey
1 tbsp balsamic vinegar

Arrange the endive leaves on the platter, scatter crumbled cheese into the boats, add pine nuts.
Mix the olive oil, honey and vinegar in a clean small size jam jar, add a lid and shake well. Drizzle over the boats.
You might want to experiment with different cheeses and nuts. You might also toast the pine nuts before adding them to the boats.

Another variation on the theme: use feta cheese and walnuts.

1 comment:

  1. love it! will definitely try the indivia belga with gorgonzola and pinoli!:)