castello-fullfavorites iconBasket Copyicon-checkmarkicon-facebookicon-globeInstagramicon-pinteresticon-youtubeservings icon mediumTime icon big
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.

Bitter Woody


  • 1 belgium endive
  • 4⅖ ounces Castello® Double Crème Blue
  • 3½ ounces red grapes
  • 2⅗ ounces walnuts
  • 2 tbsp balsamic glaze
  • 1 fresh sage


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 flavours of the grape and sage.