Endive with Gorgonzola Pear and Walnuts

Endive with Gorgonzola Pear and Walnuts

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Endive with Gorgonzola Pear and Walnuts

Colorful and savory, this appetizer is easy to make. Serve these tasty bites at a cocktail party or as a prelude to a dinner party. You can substitute any creamy cheese or crème fraîche for the Gorgonzola.

Recipe courtesy of Williams-Sonoma


  • 1/2 cup walnuts
  • 2 heads Belgian endive
  • 4 firm but ripe pears, such as Bosc
  • 6 ounces Gorgonzola cheese, at room temperature
  • Frisée leaves for garnish


  • 1 Preheat an oven to 350°F.
  • 2 Place the walnuts in a single layer on a baking sheet and bake, stirring once or twice, until fragrant and lightly toasted, 10 to 12 minutes. Pour the walnuts onto a plate and let cool, then chop coarsely.
  • 3 Separate the leaves of the endives. Choose about 40 of the pale ivory to light green inner leaves (reserve the others for another use).
  • 4 Halve and core the pears, then finely chop.
  • 5 Spread a teaspoonful of the cheese on the base of each endive leaf. Top with a little pear, a sprinkle of nuts and a few frisée leaves.


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