Blueberries And Blue Cheese On Endive Leaves

blue-cheeseBlueberries and Blue Cheese on Endive Leaves

-1 cup B.C. blueberries – fresh or frozen

-1 tbsp roasted garlic, see above(approx. 6 cloves)

-1 tsp balsamic vinegar

-2 tsp maple syrup

-½ tsp black pepper – fresh, ground

-½ tsp  Salt

-2 tbsp cream cheese (room temperature)

-¼ cup (40 g) Gorgonzola or Cambozola blue cheese

-3 tbsp walnuts , chopped

-3 tbsp blueberries – fresh

– endive leaves, washed and separated

• 1 tbsp chives – fresh, sliced (optional)

1. In a medium saucepan, over a low heat, simmer the blueberries, roasted garlic, balsamic and maple syrup for approximately 10-15 minutes until cooked and most of the liquid is evaporated. Season with salt and pepper.

2. In a food processor or blender, puree the blueberry mixture with the cream cheese. Chill in the refrigerator for a minimum 1-2 hours until thickened.

3. Spread approx 1 teaspoon of blueberry mixture on each leaf. Top with a slice of the blue cheese and sprinkle with a few chopped walnuts, a fresh blueberry and a sprig of chive.

Roasted Garlic

Preheat the oven to 400°F.


-olive oil

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch off the top of cloves, exposing the individual cloves of garlic.

Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

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