SPRING

ENDIVE WITH GORGONZOLA

Endive spears are tailor-made for holding something delicious—in this case, two cheeses. If you like, substitute other crumbly strong cheeses, like Stilton and Maytag, for the gorgonzola. You can also garnish the endive spears with your choice of sprouts—mustard, bean, or whatever strikes your fancy.

4 ounces cream cheese

¼ pound gorgonzola cheese

2 or 3 heads Belgian endive

¼ cup port wine

Sprouts of choice for garnish

1. Bring the cream cheese and half the Gorgonzola to room temperature. Cut remaining half of latter into small, thin pieces.

2. Cut a small portion off the bottom of each endive head, then separate twelve leaves and place them on a platter.

3. Combine the port, softened cream cheese, and gorgonzola in a food processor or blender or mix by hand in a large bowl.

4. Spoon the mixture into a pastry bag with a flat or zigzag tip. Pipe an equal amount of cheese onto each endive spear.

5. Top each filled spear with a little of the reserved gorgonzola, then garnish with sprouts. Makes 12.