Endive with Caramelized Pears and Blue Cheese

The classic combination of pears, blue cheese, and walnuts yields a nice appetizer that comes together quickly. The filling mixture is best if made just before serving.


12 servings (serving size: 2 filled endive leaves)

Recipe from

Cooking Light

Nutritional Information

Calories 83
Caloriesfromfat 34 %
Fat 3.1 g
Satfat 1.4 g
Monofat 0.7 g
Polyfat 0.7 g
Protein 3.6 g
Carbohydrate 12.1 g
Fiber 5.3 g
Cholesterol 5 mg
Iron 1.2 mg
Sodium 152 mg
Calcium 109 mg


Cooking spray
1 1/2 cups chopped peeled Bosc pear (about 3 medium)
1 tablespoon sugar
2/3 cup (about 3 ounces) crumbled blue cheese
2 tablespoons chopped walnuts, toasted
1/8 teaspoon salt
24 small Belgian endive leaves (about 3 heads)
1 teaspoon chopped fresh parsley


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pear and sugar to pan; sauté 2 minutes or until tender. Cool.

Place pear mixture, blue cheese, walnuts, and salt in a bowl; stir gently to combine. Spoon about 1 1/2 tablespoons pear mixture into each endive leaf. Arrange leaves on a platter; sprinkle evenly with parsley.