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Endive with Gorgonzola, Pear and Walnuts

Endive with Gorgonzola, Pear and Walnuts
Colorful and savory, this appetizer is easy to make. Serve these tasty bites at a cocktail party or as a prelude to a dinner party. You can substitute any creamy cheese or crème fraîche for the Gorgonzola.


  • 1/2 cup walnuts
  • 2 heads Belgian endive
  • 4 firm but ripe pears, such as Bosc
  • 6 oz. Gorgonzola cheese, at room temperature
  • Frisée leaves for garnish


Preheat an oven to 350°F.

Place the walnuts in a single layer on a baking sheet and bake, stirring once or twice, until fragrant and lightly toasted, 10 to 12 minutes. Pour the walnuts onto a plate and let cool, then chop coarsely.

Separate the leaves of the endives. Choose about 40 of the pale ivory to light green inner leaves (reserve the others for another use).

Halve and core the pears, then finely chop. Spread a teaspoonful of the cheese on the base of each endive leaf. Top with a little pear, a sprinkle of nuts and a few frisée leaves. Serve immediately. Serves 8.

Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).