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Belgium Endive with Blue Cheese, grapes and sage

Belgium Endive with Blue Cheese, grapes and sage

No tablewares needed - our recipe for Belgian Endive with Blue Cheese, grapes and sage lets guests dive in to a delightful offering of fresh vegetables and fruit beneath a light balsamic glaze, all resting on a bed of Belgian endives. Soft shavings of blue cheese add depth and savour to finish. Perfect as Tapas or starters.

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1. Separate the endive leaves and place on a serving tray or wooden board.

2. Cut small slices of Castello® Double Crème Blue and place a piece in each endive leaf. Top with halved grapes and walnuts.

3. Drizzle with balsamic glace and fresh sage. Season with salt and pepper and serve.

4. We suggest that you pair this tapas dish with a port wine. The caramelized bouquet of a golden-brown Tawny Port will do wonders for this dish. But make sure to serve the port slightly chilled so it doesn’t overpower the fresh flavours of the grape and sage.