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Belgium Endive with Blue Cheese, grapes and sage

Belgium Endive with Blue Cheese, grapes and sage

No tableware 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 savor 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.

4. Season with salt and pepper and serve.

Tips & tricks

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 flavors of the grape and sage.