Cheese Stuffed Endive Topped with Balsamic Orange Reduction

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.




36 appetizers




  • 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


  • 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.


  • !

    Could also use cucumber slices or red bell pepper slices

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