Blue Cheese Cranberry Apple Endive Boats
Blue Cheese Cranberry Apple Endive Boats
Main Ingredient: Fruits
Yield: 6-8 servings
Recipe courtesy of Margee Berry, finalist in the 2014 Salemville® “How Do You Blue” recipe contest
American - Traditional American - Californian Appetizers Salads
  • 1/3 c. blue cheese, crumbled
  • 1 tsp. fresh lemon juice
  • 1/4 c. peeled, cored and chopped Granny Smith apple
  • 1/4 c. dried cranberries
  • 3 tablespoons chopped pecans, toasted
  • 1 tsp. prepared (jarred) horseradish
  • 2 heads Belgian endive

In a medium bowl, add blue cheese and lemon juice; mash lightly with fork. Add apples, dried cranberries, pecans and horseradish; stir to combine.

Wash and separate leaves from core of each endive head. Spoon blue cheese mixture into each leaf. Place filled endive onto decorative platter and serve.


To toast pecans, place in a small skillet over medium heat. Shake skillet often until pecans are golden all over, about 4 minutes.