Endive Cups with Apples and Blue Cheese | FAST RECIPE

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SERVES 8 TO 10

WHY THIS RECIPE WORKS Taking our inspiration from a popular hors d’oeuvre served at many wedding receptions, we used crisp, sturdy endive leaves as the serving vessel for a simple salad. For the filling, we tried a number of ingredients and finally settled on a mixture of apple, walnuts, and blue cheese. Tasters loved the combination of sweet, crisp apple, savory blue cheese, and toasted walnuts. In fact, they thought our endive cups were so flavorful that they didn’t even require a full-on vinaigrette for more punch or brightness. All they needed was a drizzle of extra-virgin olive oil and a sprinkling of fresh parsley to bring all the components together. Be sure to buy medium heads of endive so they will have plenty of good-size leaves that won’t be too small to fill, or too large to pick up once filled. See the Test Kitchen Tip that follows the recipe.

⅓	cup walnuts
1	Fuji, Braeburn, or Gala apple
	Fresh parsley
½	cup (2 ounces) crumbled blue cheese
1	tablespoon extra-virgin olive oil
2	(4-ounce) heads Belgian endive

1. Toast and chop walnuts, core and chop apple, and chop 1 tablespoon parsley. Combine with blue cheese and oil; season with salt and pepper to taste.

2. Carefully remove leaves from endive and lay on large platter. Spoon about 1 tablespoon apple salad into each leaf. Serve.

TO MAKE AHEAD

Endive cups can be assembled, covered, and refrigerated for up to 2 hours before serving.