Best Endive Bites With Gorgonzola And Honey Recipes

Endive & Gorgonzola image

Provided by Ina Garten

Time 10m

Yield 4 servings

Number Of Ingredients 3

1 head Belgian endive
Parsley leaves
4 ounces good creamy Gorgonzola, at room temperature

Steps:

Carefully peel the leaves from the head of endive, and place them open-side up on a serving platter. Place one leaf of parsley at the base of each endive leaf and 1 tablespoon of Gorgonzola artfully on top of the parsley.

Endive with Gorgonzola and Hot Honey image

Provided by Food Network Kitchen

Categories appetizer

Time 10m

Yield About 24 endive with gorgonzola

Number Of Ingredients 5

2 heads Belgian endive, separated into leaves
1/2 pound gorgonzola dolce cheese
Hot honey, for drizzling
Chopped toasted pecans, for topping
Chopped fresh chives, for topping

Steps:

Arrange the endive leaves on a platter. Spread about 1 heaping teaspoon of the cheese on each endive leaf, then drizzle with honey.
Sprinkle the endive with pecans and chopped chives.

Bruschetta with Gorgonzola Cheese and Honey image

Provided by Giada De Laurentiis

Categories dessert

Time 35m

Yield 6 servings

Number Of Ingredients 4

36 slices (1/2-inch thick) baguette bread, about 1 loaf
1/4 cup extra-virgin olive oil
8 ounces Gorgonzola, sliced
3 tablespoons honey

Steps:

Preheat the oven to 400 degrees F.
Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
Drizzle the toasts with honey. Place on a serving platter and serve immediately.

Endive and Gorgonzola Salad image

Yield Serves 4

Number Of Ingredients 9

1/4 cup walnuts
2 teaspoons cider vinegar
1/2 teaspoon balsamic vinegar
2 1/2 teaspoons honey
2 tablespoons extra-virgin olive oil
3 Belgian endives
1 Granny Smith apple
1/4 cup crumbled Gorgonzola cheese (about 1 ounce)
1 teaspoon minced fresh chives

Steps:

Preheat oven to 350°F.
In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper.
Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips.
Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.