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recipe_imageTo bring this dish to a party, pack the ingredients separately and assemble once you arrive.  

Ingredients

  • 1 large (about 8 oz) tart-sweet red apple, such as Gala or Braeburn, cored and cut into 1/8-inch diced pieces
  • 3 oz blue cheese, crumbled (to yield about 3/4 cup)
  • 3/4 cup finely chopped celery (from about 2 large ribs)
  • 3 tablespoons lowfat mayonnaise
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • 5 Belgian endives, leaves separated; smallest leaves saved for another use
  • 1/2 cup hazelnuts, toasted and coarsely chopped

Directions

In a medium bowl, combine the apple, blue cheese, celery, mayonnaise, and lemon juice. Stir gently to combine. Season to taste with salt.To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.

Units per 2 hors d’oeuvres serving:

  • Carbohydrate: 0.5
  • Condiment: 1

Nutrition facts per 2 hors d’oeuvres serving:

  • 60 Calories (35 calories from fat)
  • 4g Fat
  • 2.4g Protein
  • 3.5g Net Carbs

Original recipe by Laura Werlin, Fine Cooking, December 2004

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