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Ah, endives with cheese… It reminds me of my impromptu aperitifs where I always looked for something light but impressive. I admit I’m not the king of dieting, but this recipe blends freshness and indulgence without guilt. It’s really great when you want to snack without overdoing it.
Seriously, it’s super easy to make, and it’s one of the rare things I prepare at the last minute (well, unless you’re a bit lazy like me, remember to keep them chilled beforehand). Plus, it’s a nice change from the usual greasy chips and peanuts we usually have at parties.
I like to mix things up, sometimes I add walnuts or a hint of honey to cut the bitterness of the endive. After that, everyone does as they please, right! You’ll see, it’s fun to prepare and visually, it looks really nice on the table.
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Alright, enough talking, let’s see how to make these little bites worthy of a successful aperitif, without too much hassle, with just the right amount of cheese to have fun.
Essential ingredients for your light endive cheese bites
- 24 small endive leaves (choose them crunchy, that’s the base!)
- 100 g of light blue-veined cheese (for me, it’s light blue cheese, it goes down smooth)
- 1/2 apple (yes, it’s surprising, but it adds a kick)
- A dollop of light fresh cream to bind everything softly
- Salt, pepper (obviously)
- Some walnuts for crunch, if you want to add a personal touch
How I prepare these endive bites: an awesome method
- I start by gently separating the endive leaves without damaging them – they have to stay pretty like little boats.
- I cut the apple into very small dice (well, sometimes I mess up and they end up irregular, but it still works!)
- The cheese and the fresh cream, I mix until I get a smooth cream, then I add a bit of salt and pepper to taste.
- A personal favorite: I incorporate crushed walnuts into the cream, it gives a great crunch.
- I fill each endive leaf with this cheese-apple-walnut mixture, and voilà, it’s almost ready to enjoy.
- If you have a bit of time, store them in the fridge, it makes them even fresher.
Basic but useful utensils for your healthy aperitif
- A sharp knife to carefully cut the apple and separate the leaves
- A bowl to mix the cream and cheese (and my shy knife for chopping the walnuts)
- A small spoon to fill the endive leaves without making a mess (yes, I admit I sometimes lack dexterity)
- A nice dish — because presentation is already half the battle!
Indulgent alternative: what if we add salmon or tuna?
I tried this recipe with sliced smoked salmon, it was surprising but really good. And honestly, if you’re not a fan of blue or blue-veined cheese, tuna with mayonnaise in the endive leaves is the life (more caloric, sure, but for an aperitif, you have to treat yourself!).
- Smoked salmon cut into thin strips
- Plain tuna mixed with a touch of light mayonnaise
- A hint of lemon to brighten everything up
Come on, admit that these little bites have something extra? The crunchy freshness of the endive and the softness of the cheese, it’s pretty good for a light aperitif, isn’t it?
Personally, I like making this when friends show up unexpectedly, it’s quick and effective. And health-wise, that’s what we call an aperitif “if you want”.
Your turn now, don’t hesitate to tweak the recipe according to your taste, and tell me what you liked best!
Can you prepare these bites the day before?
Yes, you can prepare the stuffed endives the day before, but it’s better to keep them in the refrigerator in an airtight container to preserve their freshness. However, it’s preferable to fill them just before serving to prevent the leaves from softening.
What cheese to use if you don’t like blue-veined cheese?
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No worries, a fresh cheese like goat cheese, ricotta, or light spreadable cheese works very well. The key is to have a creamy base that pairs nicely with the slight bitterness of the endive.
How to avoid endives being bitter?
You can remove the hard core at the base of the leaves, which is often the source of bitterness. Adding some apple or honey in the filling also helps balance the flavors.
