Blackberries, Blue Cheese and Endive Appetizer: #Berry Month
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Appetizer
Author: Susan Pridmore
Ingredients
Endive Scoops
2heads endive
1pintblackberries
¼cupblue cheese
¼cup+ 2 tablespoon plain Greek yogurt
2tablespoonminced chives
Blackberry Sauce
1cupfresh blackberries
1tablespoongranulated sugar
2tablespoonred wine vinegar
1shallotminced
¼teaspoonkosher salt
⅛teaspoonground black pepper
¼cupextra-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.