Appetizers

Cheese Stuffed Endive Topped with Balsamic Orange Reduction

Name: Cheese Stuffed Endive Topped with Balsamic Orange Reduction
Yield: 36 appetizers

A cream cheese lovers perfect appetizer. Individual endive leaves topped with a mixture of cream and blue cheeses, sprinkled with chopped walnuts, and then drizzled with a balsamic and orange juice reduction.

Prep

Cook

Servings

36 appetizers

Level

Easy

Ingredients

36 Belgian endive leaves (2 to 3 heads)*
⅓ cup balsamic vinegar
3 Tablespoons orange juice
8 ounces cream cheese, softened
¼ cup crumbled blue cheese
¼ cup coarsely chopped walnuts

Directions

1

Rinse leaves and blot with paper towel to dry.
2

Combine balsamic vinegar and orange juice in a small pan. Cook over high heat until volume of liquid reduced by half (about 4 minutes). Set aside to cool.
3

Blend together cream cheese and blue cheese.
4

Place about 1 teaspoon of cheese mixture on each endive leaf. Add a few pieces of chopped walnuts and drizzle with the balsamic-orange reduction.