Gorgonzola and fig-stuffed endives
SmartPoints® value per serving
Serve up these elegant yet easy hors d'oeuvres at your next cocktail party. It takes just four ingredients and ten minutes to whip up these tasty appetizers. The creaminess of the gorgonzola and cream cheese mixture makes a nice contrast with the crunchy texture of the endive. Endives are made of tight overlapping leaves. When selecting endives, you want to make sure that they are free of blemishes and discoloration. Store them in the crisper section of your refrigerator in a plastic bag. Hold off on separating them until right before serving.
Fat-free cream cheese
1 oz, about 1/4 cup
¼ pound(s), Belgian (about 24 Small leaves)
Sweetened dried fig(s)
3 item(s), stems trimmed and cut into 8 pieces each
- Blend together cream cheese and gorgonzola cheese.
- Top the base of each endive leaf with about 1 teaspoon of cheese mixture and 1 piece of fig. (If you're a handy baker, pipe the cheese mixture onto the endives through a pastry bag, for a bit more decorative flare.) Yields 3 topped endives per serving.