Difficulty: very low
Preparation time: 20 minutes
These cheese and walnut endive boats are a delicious finger food, the ideal accompaniment to an aperitif and delicious as a starter, pleasing to the eye for sure-fire impact. The boats are created using Belgian endive leaves filled with fresh or cream cheese, speck, chives and chopped walnuts; an appetizer that’s sure to bring joy to your table!
150 g Caprino cheese (substitute with an alternative goat’s cheese if necessary) · 2 tbsp chopped chives · 150 g gorgonzola · 30 g chopped walnuts · 1 tbsp single and double cream · 1 pinch of ground pepper · 180 g Philadelphia (or other cream cheese) · 12 Belgian endive leaves · 30 g speck
Separate 12 Belgian endive leaves, taking care not to tear them; wash and dry well.
Now prepare the 3 fillings.
Filling 1: finely chop the speck slices and place in a bowl with the goat’s cheese and mix together.
Filling 2: place the Philadelphia, 2 tablespoons of chopped chives and the ground pepper in a bowl and mix well.
Filling 3: place the gorgonzola in a bowl with the cream and mix (you can also use a mixer), then add the coarsely chopped walnuts.
Take the 12 Belgian endive leaves and fill with the various fillings using a teaspoon: place 3 boats on each plate (one of each filling), and serve.
You can prepare the boats in advance and store them in the refrigerator; remember to cover with cling film to prevent the cheese from drying out.
Taken from Giallo Zafferano