As promised in my {Ladies Night} post, here is the recipe for the stuffed endive spears I served up that night. These treats are packed full of pecans, dried cranberries, apples, blue cheese crumbles and drizzled with a balsamic, honey, and orange juice reduction. These are great to grab and munch and it won’t even disturb all the girl talk going on.
Ingredients:
- 2/3 cup coarsely chopped pecans
- 2 tablespoons honey, divided
- 1/4 cup balsamic vinegar
- 3 tablespoons orange juice
- 16 endive leaves (about 2 heads)
- 2/3 cup chopped apples, very small cubes
- 1/4 cup dried cranberries
- Blue cheese crumbles
Equipment:
- 2 small mixing bowls
- Cooking spray
- Baking sheet
- Small saucepan
- Serving platter
Instructions:
- Preheat the oven to 350º and spray baking sheet with cooking spray.
- In a small mixing bowl, combine pecans and one tablespoon of honey and then spread out on baking sheet. Bake for about 6 minutes, stirring halfway through.
- In a small saucepan, combine 1 tablespoon of honey, balsamic vinegar, and orange juice. Bring to a boil over high heat until the mixture has reduced to 3 tablespoons, about 5 minutes.
- In a small mixing bowl, combine roasted pecans, apple cubes, dried cranberries, and blue cheese crumbles.
- Assemble endive spears on a serving platter. Fill each spear with about a tablespoon of the pecan mixture. Lastly, drizzle balsamic reduction over the top of the assembled spears.
- Enjoy!
{A Hint of Ginger | Vegetarian versus Meat Lovers Version}: These are great appetizers for little get togethers and even better they are vegetarian friendly; Devon loved these! But for meat lovers, chicken chunks or bacon crumbles could be added, if you so desire. Lots of options with these.
Recipe adapted from {Attica}.
