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, this Endive Salad hit the mark. Add them to an appetizer or dessert buffet. So simple and versatile.

Endive Cups with Blue Cheese, Raspberries and Macadamia Nuts on a white plate.

Why You Must Make

  • 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.
  • An easy, elegant, and healthier starter, they also make a beautiful presentation! What’s stopping you from whipping up a batch???

Ingredient Notes

  • Kitchen Staples – Olive Oil, Salt
  • Endive – 2 heads, leaves separated
  • Blue Cheese – I used Maytag, but any favorite variety is fine. Have it at room temperature for easy blending.
  • Cream Cheese – Also have this at room temperature for easy blending. I use the Philadelphia brand.
  • Fresh Raspberries – If the raspberries don’t look good, try strawberries.
  • Macadamia Nuts – Adds crunch. You may use another favorite nut. Roast, cool, then chop.
  • Pomegranate Arils – An optional ingredient, but it gives a gourmet look.
  • Seedless Raspberry Jam – If you have regular jam, press it through a sieve to remove the seeds.
  • Dijon Mustard – Helps emulsify the dressing.
  • Red Wine Vinegar – May substitute with another vinegar if you don’t have this on hand.
Overhead view of a star of Endive Cups with Blue Cheese, Raspberries and Macadamia Nuts.

May is National Salad Month

Driscoll’s berries are a staple in my refrigerator. We love them for breakfast and for desserts like my favorite Strawberry Shortcakes. 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.

Endive Cups with Blue Cheese, Raspberries and Macadamia Nuts on a square white plate with a drizzle of vinaigrette.

Recipe Tips

These endive boats are so simple, but look quite elegant. 

  • PRO-Tip: Use softened cream cheese and blue cheese for easy blending. Leave them out at room temperature for about 30 minutes before you plan to make the filling.
  • PRO-Tip: Toasting your nuts before using them helps release their essential oils, making them more flavorful. Put them on a rimmed sheet pan and cook for 8-10 minutes in a 350° oven, shaking or stirring occasionally, until fragrant.
  • Feel free to add less blue cheese if you just want a subtle taste of its salty tang.
  • Use a cookie disher to make round cheese balls. It’s not necessary, but I rolled these balls between the palms of my hands to make them nice and round.
  • I found both green and purple endive so used them both. Check your produce aisle to see what’s available where you live.
  • PRO-Tip: If you cut off a thin slice of the rib on the bottom of each endive leaf, they will have a flat bottom so they don’t tip as easily on the serving tray.
  • If you’re underwhelmed by the raspberries at your grocery store, you can use strawberries instead.

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.

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Endive Cups with Raspberries and Blue Cheese

Endive Cups with Blue Cheese, Raspberries and Macadamia Nuts

Prep Time 15 minutes
Total Time 15 minutes
Yield 12

Endive cups with blue cheese and cream cheese balls, pom arils, raspberries and a drizzle of raspberry vinaigrette!


  • 2 heads of Endive, leaves separated
  • ¼ cup blue cheese, I used Maytag
  • 2 tablespoons cream cheese, at room temperature
  • 12 Fresh raspberries
  • 2 tablespoons chopped macadamia nuts
  • Pomegranate arils, optional
  • ⅓ cup seedless raspberry jam
  • ½ cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup olive oil
  • ¼ teaspoon salt


  1. Lay out endive leaves on a serving platter. Trim a sliver off the bottom of the leaves to allow them to lay flat, if desired.
  2. Mix blue cheese with cream cheese.
  3. Scoop out teaspoonfuls and roll into balls.
  4. Set one in each endive leaf. Add a few raspberries, nuts, and pomegranate arils to each cup.
  5. Whisk together jam, vinegar, mustard, olive oil and salt. Drizzle over each endive cup.
  6. Serve immediately.


Slicing off a sliver of the rib on the bottom of each endive leaf will help them stay upright on your serving dish.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 116Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 99mgCarbohydrates: 11gFiber: 2gSugar: 8gProtein: 1g


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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.