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Gorgonzola and Belgian Endive

Yield Makes 10 to 12 servings


  • 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

Nutrition 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

How to Make It

  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.