- 1 head Belgium endive
- 1 pack Castello® Creamy Blue
- 2 tbsp. Crème Fraiche
- 50g Walnut pieces - roughly chopped
- Black pepper
- Walnut oil for drizzling - if desired
Belgium endive with blue cheese and walnuts
Mix together the cheese and crème fraiche - best to lightly crumble the cheese first into a bowl then work in the crème fraiche. Then, remove the base of the endive and carefully separate into spears.
Pile the blue cheese mixture in non pointed end of the endive spears and arrange on a serving plate.
Scatter with walnuts, grind some black pepper over the top and drizzle with walnut oil if desired.
If Crème Fraiche is not readily available make your own by combining equal parts of heavy whipping cream and sour cream.