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Blackberries, Blue Cheese and Endive Appetizer: #Berry Month

Prep Time20 minutes
Total Time20 minutes
Course: Appetizer
Author: Susan Pridmore

Ingredients

Endive Scoops

  • 2 heads endive
  • 1 pint blackberries
  • ¼ cup blue cheese
  • ¼ cup + 2 tablespoon plain Greek yogurt
  • 2 tablespoon minced chives

Blackberry Sauce

  • 1 cup fresh blackberries
  • 1 tablespoon granulated sugar
  • 2 tablespoon red wine vinegar
  • 1 shallot minced
  • ¼ teaspoon kosher salt
  • teaspoon ground black pepper
  • ¼ cup extra-virgin olive oil

Instructions

  • Slice off the ends of the endive, and separate into individual leaves. No need to wash endive because of the way it's grown.
  • Rinse the blackberries and dry them well.
  • Mash together the blue cheese and yogurt until fairly smooth. Either spoon 1 teaspoon into the larger end of each endive leave and top with a blackberry, or snip off the corner of a zip-lock baggie, fit it with a piping nozzle. Fill the bag with the blue cheese-yogurt mixture and pipe it onto each endive leaf.
  • Drizzle Blackberry Sauce (recipe below) on top with a sprinkle of minced chives.

Blackberry Sauce

  • Place the blackberries in a medium bowl with the sugar and red wine vinegar and mash the berries. I use a potato masher to do this.
  • Stir in the shallot, salt, and pepper until the salt dissolves. Stir in the olive oil until emulsified.