Gorgonzola and Belgian Endive
How to Make It
Step 1
1
Trim discolored stem ends from Belgian endive. Separate endive leaves down to small centers. Cut centers in half lengthwise.
Step 2
2
Place gorgonzola in the center of a platter. Arrange endive, tips pointing out, around cheese. Serve with a small knife.
Step 3
3
To eat, cut off a small bit of cheese and put it on a piece of endive.
Ingredients
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
Directions
Step 1
1
Trim discolored stem ends from Belgian endive. Separate endive leaves down to small centers. Cut centers in half lengthwise.
Step 2
2
Place gorgonzola in the center of a platter. Arrange endive, tips pointing out, around cheese. Serve with a small knife.
Step 3
3
To eat, cut off a small bit of cheese and put it on a piece of endive.
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