Gorgonzola and Belgian Endive

Makes 10 to 12 servings


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6 heads (1 1/4 to 1 1/2 lb. total) Belgian endive, rinsed and drained
1/2 pound gorgonzola or other blue-veined cheese


1. Trim discolored stem ends from Belgian endive. Separate endive leaves down to small centers. Cut centers in half lengthwise.

2. Place gorgonzola in the center of a platter. Arrange endive, tips pointing out, around cheese. Serve with a small knife.

3. To eat, cut off a small bit of cheese and put it on a piece of endive.

Created date

October 2003

Nutritional Information

Calories 73
Caloriesfromfat 74 %
Protein 4.4 g
Fat 6 g
Satfat 4 g
Carbohydrate 1.3 g
Fiber 0.9 g
Sodium 263 mg
Cholesterol 17 mg