9.07.2008

Gorgonzola, Pecans, Apricots, and Honey in Endive

After a weekend that included watching No Thank You Boy play a football game during Tropical Storm Hannah and two softball games played by My Oldest and My Middle One, a relaxing dinner at home was on tap for us. I ran home between softball games today to get dinner going and make a quick appetizer. Gorgonzola, Pecans, Apricots, and Honey in Endive is both sweet and savory; two components that I particularly enjoy.

With all the ingredients on hand, this appetizer goes together in a few minutes. Stave off that pre-dinner hunger with this tasty tidbit.

Gorgonzola, Pecans, Apricots, and Honey in Endive



1 head of endive, separated into leaves
2 tablespoons Gorgonzola, crumbled
2 tablespoons pecans, chopped
2 dried apricots, diced
honey

Arrange the endive leaves on a plate. Divide the Gorgonzola, pecans, and apricots among the leaves. Place the ingredients on the bottom quarter of each leaf. Drizzle each leaf with honey. Can be refrigerated up to 6 hours before serving.

11 comments:

Lisa magicsprinkles said...

These do look easy and good! Gorgonzola is so delish and the apricots put it over the top.

Jenny said...

Yum, I am drooling just thinking of all those great flavors in the endive boats. Great recipe!

Jen of A2eatwrite said...

This looks absolutely heavenly. Perfect for fall weather!

Robin Sue said...

Ooh these sound so good and simple too. I like endives with treats inside, esp this combination of the nuts, fruit and cheese. Honey just makes it all better!

kat said...

Sounds like a perfect little bite!

Lisa magicsprinkles said...

I repeat my previous comment that these are over the top and add that you are too! I've sent you an award to attest to that fact - you can grab it on my site http://lisasmagicsprinkles.blogspot.com/.

Maria said...

What a fun appetizer! Will have to serve this one up!

Dawn said...

How easy does that look? Wish I had this recipe when it was 100 degrees out and I wasn't up to cooking. Love this recipe.

Mike of Mike's Table said...

Those look excellent! I love how you used the endive as the serving vessel and it sounds like a very tasty starter

Stacey Snacks said...

I love hors d'oevres, especially stuffed endive spears.
I usually do mine with smoked trout.
So pretty and yummy!
Nice blog!
Stacey

Melynda said...

Wow! what a nice change from the usual offerings that even I put on the table! I like that is makes a small amount, and I want to try this. thanks.