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!
- 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
- 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.
Amount Per Serving: Calories: 116 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 4mg Sodium: 99mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 2g Sugar: 8g Sugar Alcohols: 0g Protein: 1g
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.