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Blue Cheese and Endive
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
endive or romaine lettuce, prepared into finger food sized pieces
Prepare the leaves by washing and patting dry and chilling thoroughly. Endive works the best as it is just the right size, but if not available, romaine will work as long as you use the firmer inside leaves and trim them down. In a bowl, mash the blue cheese, adding just a little milk or sherry to make it creamy. Spread 2-3 teaspoons onto each leaf, top with a little diced salami and a sugared walnut. Drizzle with a little olive oil, if necessary.
Recipe created 2002-11-26.