Food, Fun and Fabulous 20
Belgian Endive Leaves
yield: 24 pieces
Cut the leaves at the base and fan out on a sheet
pan. Place on top of lemon-soaked paper towels
to retain color. In a mixer, whip cream cheese until
soft. Add blue cheese. Mix for 3-5 minutes. Place
cheese in a piping bag. Toast walnuts for 5 minutes
at 350 degrees. On a platter, spread out leaves,
pipe cheese mixture on the end of each leaf, and
top each leaf with a toasted walnut. Garnish the
platter with parsley.
I can't say enough about using Belgian endive "petals" as an
hors d'oeuvre vehicle. Just separate them and use them to
scoop dips or fill them with cheeses, chicken salad, crab salad,
or even tabouli. They have a great visual impact and add a
nice crisp crunch to any dish.
Grilled Peach Honey-infused
Mascarpone on a Crostini
yield: 24 pieces
Preheat oven to 350 degrees. Also preheat a
hot grill or grill pan. Brush sliced bread with olive
oil and place on a baking sheet. Toast bread in
preheated oven for 5-7 minutes, making sure to
not burn the bread or allow the bread to have
any color. In food processor, whip mascarpone and
honey until smooth. Grill peach wedges on hot
grill or grill pan, allowing nice grill marks on both
sides. On cooled crostini, spread small amount
of honey mascarpone mixture, add grilled peach,
and garnish with basil. Optional: wrap peach in
thinly sliced proscutto.
1 French baguette, sliced into ¼-inch slices
1 (8-ounce) container mascarpone
3 tablespoons honey
3-4 fresh peaches, cut into ½-inch-thick wedges
¼ cup fresh basil, finely shredded
5 heads white Belgian endive leaves
5 cups crumbled blue cheese
2 cups cream cheese
3 cups walnuts or 1 cup fresh raspberries
¼ cup fresh parsley, chopped
