Endive Cups with Blue Cheese and Raspberries
These easy, elegant Endive Cups with Blue Cheese and Raspberries feature a scrumptious combination of ingredients that’s a snap to prepare!
If you’re looking for an impressive presentation, these endive salads hit the marks. Or add them to an appetizer or dessert buffet. So simple and versatile.
Endive Cups with Blue Cheese and Raspberries
I am a huge fan of endive leaves filled with hummus or lobster salad for an appetizer, so why not use it as a salad vessel? I combined some of my favorite ingredients and came up with these Endive Cups with Blue Cheese and Raspberries.
Easy, elegant and a healthier starter, they also make a beautiful presentation! What’s stopping you from whipping up a batch???
National Salad Month
Driscoll’s berries are a staple in my refrigerator. So when I learned that Driscoll’s was partnering with California Endive Farms for National Salad Month, I was delighted to join in. Their idea was to brighten up your plate with fresh and delicious salads featuring a burst of berry flavors.
How to Make Endive Cups
These endive boats are so simple, but look quite elegant. Softened cream cheese and blue cheese were combined and formed into balls. Feel free to add less blue cheese if you just want a subtle taste of its salty tang.
The cheese along with macadamia nuts and luscious, plump raspberries and pomegranate arils were added to each leaf before drizzling with a simple raspberry vinaigrette. Two bite finger salads. These Endive Cups with Blue Cheese and Raspberries are beautiful and oh, so divine!!!
For another elegant appetizer featuring berries, I recommend these Strawberry Basil Crostini!
Endive Cups with Blue Cheese, Raspberries and Macadamia Nuts
Endive cups with blue cheese and cream cheese balls, pom arils, raspberries and a drizzle of raspberry vinaigrette!
Ingredients
- 2 heads of Endive, leaves separated
- 1/4 cup blue cheese, I used Maytag
- 2 tablespoons cream cheese, at room temperature
- 12 Fresh raspberries
- 2 tablespoons chopped macadamia nuts
- Pomegranate arils, optional
- 1/3 cup seedless raspberry jam
- 1/2 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 1/4 teaspoon salt
Instructions
- Lay out endive leaves on serving platter. Trim a sliver off bottom of leaves to allow them to lay flat, if desired.
- Mix blue cheese with cream cheese. Scoop out teaspoonfuls and roll into balls. Set one in each endive leaf. Add a few raspberries, nuts and pomegranate arils to each cup.
- Whisk together jam, vinegar, mustard, olive oil and salt. Drizzle over endive.
- Serve immediately.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 116Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 99mgCarbohydrates: 11gFiber: 2gSugar: 8gProtein: 1g
Skinny Tip
I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.
Tip #2: I pop a stick of gum in my mouth when I’m baking. The goal is to stop me from taking that first nibble of cookie dough, as when I start, there’s no telling when I’ll stop!
Disclosure: California Endive Farms supplied me with 6 pounds of gorgeous, fresh endive. Driscoll’s Berries supplied me with coupons for free berries. I was not compensated for writing this post and the opinions expressed herein are those of the author and are not indicative of the opinions or positions of either California Endive nor Driscoll’s Berries.
28 Comments on “Endive Cups with Blue Cheese and Raspberries”
I know I would eat plates and plates of this salad/appetizer! Beautiful combination, Liz.
I have never been into blue cheese but it looks delicious with the raspberries! I would eat this in a heartbeat 😀
Cheers
Choc Chip Uru
Love the sound of these two bite appetizers! I love crispy endives and can just imagine how amazing it tastes with the sweet raspberries. Great skinny tip – I need to try that next time too since it’s hard for me to stop at one bite too 🙂
Lizzy,
The endive cups look lovely. Great skinny tip too.
Annamaria
What could be better than a two-bite finger salad. You’re very clever!
Liz, I could just eat all of these!!
I am a big fan of the endive and blue cheese combo. Interesting to add some raspberries as well. Very elegant to serve too.
Oooh, I love the flavors you have going on here. I love light and flavorful appetizers like this.
What a great idea. I love blue cheese (Saga brand is one of favorite of mine). I think I will probably do chopped walnuts in place of the macadamia nuts (I absolutely love blue cheese and walnuts together….and walnuts work wonderfully with a raspberry vinaigrette). I’m wondering if I could mix the chopped walnuts into the blue cheese/cream cheese mixture instead of sprinkling on top or would simply pressing a walnut half onto the cheese ball. Any ideas?
I like both ideas, Kay. Why don’t you try some of each…and please report back!
Very beautiful! And I have no doubt they taste just as great as they look.
I adore endive and am thrilled to see them used so creatively and deliciously! My dad made a fantastic endive salad when I was little and even now, when he visits, we seek out endive so we can recreate it together.
I think elegance is your middle name, Liz! And yes the endive boats certainly are cheery and would keep this Ninja Baker floating toward Heaven =)
What a beautiful salad/finger food idea for hot days we are having!
ela h.
So pretty Liz! I love the flavor combo!
This sounds incredible and so pretty! What a great idea, Liz.
I have never tasted endive! Time to try it?
Gorgeous appetizer – a really creative idea.
At first I thought is was vanilla ice cream and raspberries inside endives, I thought wow now that’s a combo I never could imagine:) Blue cheese is awesome and so are these salad cups. You’ve made me hungry Liz!:)
I love endive salad so this is such a fun appetizer presentation!
I absolutely adore the combo of blue cheese and berries…yum! I can’t wait til I’m not preggo so i can eat blue cheese again 🙁
What a fabulous idea!!! They are so pretty and would be a wonderful passed appetizer too! Those raspberries look crazy delicious!
I love this use for endive! The savoury/sweet combo here is fantastic!
Very fancy! See now, that’s what I’ve been doing wrong… I chew gum after eating the cookie dough:@)
This is definitely the most creative (and attractive!) recipe I’ve seen this week, Liz. Just love the idea of combining those lovely 2 cheeses with fruit and nuts and serving it in this beautiful way. I’ll definitely remember this idea for the next time I have guests for dinner!
Great tip Liz and you are so right about the first taste! I adore blue cheese and pairing it with raspberries is a great idea, so pretty too. The endive is a beautiful ‘spoon’ and an elegant vessel. I love the purple endive too, I’ve inly just started seeing it here too.
Driscoll’s must be huge, we have their berries here too!
Haha what lovely tips Lizzy!
I drink water because with the oven Im thirsty
Sometimes and when you drink water no are hungry:)
But I think you have a lovely genetic lol
I love endives are awesome!
xo
These are for sure divine Liz. I’ve tried Endive only once and I really liked it but somehow I keep forgetting about it. Your salad looks so delicious although I do not like blue cheese so I might make it all with cream cheese. Tips#3: Go brush your teeth with your favorite toothpaste to calm down when you feel you want to eat something sweet 🙂 this really helped me a lot. Thanks Liz.