recipe: blue cheese and endive cups

October 22nd, 2010

I am so very partial to recipes with only a few ingredients.  It can be wildly hard to stock our fridge with fresh ingredients during the week, so when I want to throw something together, it’s usually based on four or five items I can find around our apartment. 

For this recipe, I picked up some lovely endive and red peppers at the grocery store, added blue cheese and pine nuts we always keep in the kitchen, and drizzled them with my favorite Balsamic Vinegar of Modena and a bit of sea salt.  Easy as pie (actually, a lot easier — pie is not that easy at all!) and totally delicious.

I think I may be a little bit in denial about the seasons changing this year — I’m still totally stuck on summer fruits and veggies, and don’t see it changing any time soon.  It’s hard to get excited about winter squash and potatoes in October when you know there’s nothing else coming along for five more months!  So I’m sticking with these late-season picks for a bit longer, and savoring these fall colors and flavors.


1/4 cup pine nuts
2 tbsp balsamic vinegar
12 medium-sized Belgian endive leaves (about 2 heads)
1/3 cup crumbled blue cheese
1 red pepper, chopped into 1/4″ cubes


Combine blue cheese, pepper pieces, pine nuts, and salt, toss to combine.  Spoon into endive leaves by the heaping tablespoonful and top with balsamic vinegar.  Serve.

Makes 12 pieces.

Tags: appetizers · food

11 responses so far ↓

  • 1 // Oct 22, 2010 at 5:00 am

    These stuffed endive look really good and healthy too!

  • 2 Closet Confections // Oct 22, 2010 at 7:51 am

    That looks divine!  I’ve been experimenting with recipes that contain 5 ingredients or less recently, and they are the best.  Sometimes simple flavors work the best.


  • 3 sterling style // Oct 22, 2010 at 8:15 am

    These look so incredible, my mouth is watering!

  • 4 Rosemaryandthegoat // Oct 22, 2010 at 8:35 am

    Lucky me, here in Texas we can get fresh produce year round. Even our vine ripen tomatoes taste almost as good as summer tomatoes.

  • 5 Chiara // Oct 22, 2010 at 9:48 am

    What a delicious recipe, anything with blue cheese works for me 🙂
    I’m impressed with your Aceto Balsamico, very few people know to go for the one from Modena (its hometown).
    Have a lovely weekend

  • 6 Lorelei @ Mink & Maraschino // Oct 22, 2010 at 1:09 pm

    This recipe looks delicious!
    I’m feeling a little (maybe a lot) attached to summer fruits/veggies this year too. Thankfully the summer started late, so we still even have local strawberries here in Vancouver (in October!), but I can sense things are starting to shift and I still just want to make key lime pies!
    But I’m also looking forward to cozy knits and boots and fall-inspired baking…

  • 7 Joanne // Oct 22, 2010 at 3:45 pm

    I’ve always wondered where that whole easy as pie thing came from since pie is possibly one of the least easiest desserts. Ever.

    These endive cups look fantastic!  And to think I have some blue cheese sitting in the fridge that needs using up…

  • 8 Mercedes // Oct 22, 2010 at 4:10 pm

    I remember long time my ago my dad loved endives and dipped them in a roquefort sauce for dinner… I have them from time to time with sliced green apples and chunky nuts for the combination, and some blue cheese on top, love the flavour combination. Next time I will use pine nuts instead and add some raw pepper. Good tip I got from you 🙂
    Regards from Spain BTW

  • 9 Nicolette // Oct 22, 2010 at 7:23 pm

    These look great! Can’t wait to give them a try. I’m the same way with very few ingredients… but always very colorful! 🙂

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