Gorgonzola Endive Spears with Candied Almonds & Honey

1. 1

   In a bowl, combine the softened cream cheese, crumbled Gorgonzola, chives and pepper, using a fork to gently mix until combined.

2. 2

   To separate the leaves from the endive, cut 1/2-inch from the stem-end of the endive and remove the outer leaves.

3. 3

   Continue until you cannot pull off any more leaves.

4. 4

   Repeat for each endive, discarding the smallest leaves and the core.

5. 5

   Place a spoonful of Gorgonzola filling into the bottom half of each endive spear.

6. 6

   Place on serving platter, sprinkle with candied almond pieces, drizzle generously with honey.

7. 7

   If desired you can garnish with two 1-inch pieces of chives placing them in a cross pattern on top.

8. 8

   Repeat until all of the endive spears and filling are used.

9. 9

   Serve immediately, or cover and place in the fridge for a couple of hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.