NOVEMBER/DECEMBER 1995
Add Comment (0)Endive Leaves with Gorgonzola
3 heads endive
6 ounces Gorgonzola cheese, at room temperature
4 tablespoons regular or low-fat mayonnaise
Paprika and/or alfalfa sprouts for garnish
Cut off the stem ends of endive. Separate leaves, cut off any brown edges and place the leaves on a platter. In a food processor fitted with the metal blade, blend the Gorgonzola and mayonnaise until creamy; it will be slightly lumpy.
Using a knife or small spoon, scoop approximately 1 teaspoonful of the cheese mixture onto the widest end of each leaf. Garnish with paprika and/or alfalfa sprouts. Cover the filled leaves and refrigerate until chilled. Serve chilled or at room temperature. (May be refrigerated, covered, up to 4 hours.) Makes 30 to 40.
