Gorgonzola and Belgian Endive |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
1. Trim discolored stem ends from Belgian endive. Separate endive leaves down to small centers. Cut centers in half lengthwise.
2. Place gorgonzola in the center of a platter. Arrange endive, tips pointing out, around cheese. Serve with a small knife.
3. To eat, cut off a small bit of cheese and put it on a piece of endive.
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