Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light December 2006

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Recipe Summary

Yield:
12 servings (serving size: 2 filled endive leaves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

83 calories; calories from fat 34%; fat 3.1g; saturated fat 1.4g; mono fat 0.7g; poly fat 0.7g; protein 3.6g; carbohydrates 12.1g; fiber 5.3g; cholesterol 5mg; iron 1.2mg; sodium 152mg; calcium 109mg.
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