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.

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Cheese Stuffed Endive Topped with Balsamic Orange Reduction
  1. 36 Belgian endive leaves (2 to 3 heads)*
  2. ⅓ cup balsamic vinegar
  3. 3 Tablespoons orange juice
  4. 1 package (8 oz) Challenge Cream Cheese, softened
  5. ¼ cup crumbled blue cheese
  6. ¼ cup coarsely chopped walnuts
  1. 1

    Rinse leaves and blot with paper towel to dry.

  2. 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. 3

    Blend together cream cheese and blue cheese.

  4. 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.

Note: *Could also use cucumber slices or red bell pepper slices

Source: Challenge Home Economist

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