Makes 10 to 12 servings

How to Make It

Step 1

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

Step 2

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

Step 3

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

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