Endive with Blue Cheese Mousse and Caramelized Pecans
Endive. Endive. Endive. How are you saying that? Are you saying in-dive like it looks or are you saying on-deeve the way it’s supposed to be pronounced? I know the proper way to pronounce it but I feel so pretentious and weird! Not that long ago I pronounced it in-dive and I really think I prefer it that way.
I’m sorry for wasting the last 10 seconds of your life. Regardless of whether or not I sound snotty when I talk about this appetizer it’s totally worth the few minutes it takes to put it together. I’ve decided it’s now my go-to appetizer when we have people over. Well, unless it’s a crawfish boil. In that case I save all the room I have to be taken up by those salty, spicy little bugs.
I went to a very large, really awesome blogging conference last month in Salt Lake City called Altitude Design Summit. One night there were these mini cocktail parties where each company or brand set up their own individual space with a different theme and the guests got to walk from room to room and network with the brands and other bloggers while eating some really cool food. One of them had these little blue cheese boats and I fell in LOVE! I wanted to just stand over the table and eat until my heart was content but I talked myself out of it with the promise that I would come home and make them and share with you. Well here we are! I made this last night when the Oscar’s were coming on just for me…well and you of course! They were so good. Just as good as I had before and OH SO SIMPLE!! I don’t even know what they were calling them but ours will be named Endive with Blue Cheese Mousse and Caramelized Pecans. Works for me.
Did I mention how simple they are? You’ll take some softened blue cheese (the stronger the better in my opinion) and whip it with some softened cream cheese and a splash of heavy cream. A dash of salt and pepper and then pipe (you could dollop if you’re not concerned with presentation) a small amount onto each endive leaf, top it with a caramelized pecan or walnut and drizzle with honey. Presto! A fancy looking appetizer or snack that will impress just about anyone and takes approximately 4 minutes to assemble.
You could also very easily make these ahead of time although there’s one important thing to note. Endive gets bitter when exposed to light for an extended period of time. I think if making ahead I would just whip up the blue cheese mousse and put it in an airtight container and assemble right before you’re ready to eat or serve. Make sure when you come home from the store with your endive to wrap it tightly with several layers of paper towels and store it in the fridge away from the light if possible.
Here’s the printable:
Ingredients
- 20-30 endive leaves rinsed and dried
- 3 ounces softened blue cheese
- 2 ounces softened cream cheese
- 1 punce heavy cream
- 20-30 whole caramelized pecans or walnuts
- 3-4 tablespoons honey
- salt and pepper to taste
Instructions
- In a small mixing bowl with a hand mixer or stand mixer blend cream cheese and blue cheese together until smooth.
- Add cream and blend until incorporated.
- Taste and add salt and pepper as needed.
- Place mousse in a piping bag with a plain tip or ziplock with the corner snipped off and pipe a quarter sized dollop onto the thick end of each endive leaf.
- Place a pecan or walnut half on top of mousse and drizzle each with honey.
- Arrange on a platter and serve.
Did you have any fun Oscar party food? What’s your favorite?
Hi! I'm Christy...and the girl behind this blog. My goal is to make original recipes of different foods that aren't difficult! Jump in and try something with me and let me know how it goes?
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How awesome are these? They look so good, I would have a hard time stopping myself from eating the whole plate! Well, you only live once I guess
Erin | Wholly Delicious Dishes recently posted..Chocolate Covered Cherry Fluff Bars
Oh but the funny thing is I DID eat the whole plate! No one in my family likes blue cheese so it was up to me!
Doh! I have been saying endive wrong! Thanks for clearing that up. I have never made anything with it before, but this makes me want to try! They look divine Christy!
Raquel @ Organized Island recently posted..Chocolate Curls & Cupcakes
Well this would be the perfect recipe to try! It’s so simple.
Ok I feel foolish – I pronounce it End-ive. And I agree on-deeve totally sounds pretentious! ha ha regardless of how its pronounced – these look amazing!!!
shanna @ pineapple and coconut recently posted..Odds and Ends. Sunday Stuff (One year in Vegas, and other fun stuff)
Don’t! I said ti wrong for years. And the reddish, curly variety is pronounced in-dive. This one though, the one that has an aversion to light is pronounced on-deeve. Ew.
What an amazing mix of favors!! This will be a must do for family get togethers!!
Thanks! It was so easy, too. Just make the mousse the day before and even little D could help you put the pecans in place.
Looks good – do you think keeping the endive from getting bitter is too much of a hassle?
Also, what do you think of using a creamy blue cheese – like Castello Soft Blue or Blue Brie – to make the mousse?
Lauren recently posted..Very Vera and Castello Cheese Bring Southern Hospitality to The Masters
No. Not at all. I wrapped it in several layers of papers towels and then put it in Tupperware and it kept for close to a week.