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 Belgian endive leaves (2 to 3 heads)*
- ⅓ cup balsamic vinegar
- 3 Tablespoons orange juice
- 1 package (8 oz) Challenge Cream Cheese, softened
- ¼ cup crumbled blue cheese
- ¼ cup coarsely chopped walnuts
Rinse leaves and blot with paper towel to dry.
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.
Blend together cream cheese and blue cheese.
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