This endive canapé recipe from Bruno Loubet ties together three very festive flavours - cranberry, blue cheese and walnut - to create a crunchy and refreshing canapé. Roquefort contains animal rennet, so if you are catering for vegetarians, swap it out for a strong vegetarian blue cheese.
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To begin, place the Roquefort and butter in the food processor and blitz until smooth. Transfer to a bowl and fold in the cream, chopped chives and walnuts. Season with ground pepper and place in a piping bag. Set aside to set in the fridge for at least 1 hour
125g of Roquefort cheese
50g of butter, soft
50g of cream
2 tbsp of chives
3 tbsp of walnuts, chopped, plus extra for garnish
ground black pepper
Heat the cranberry sauce in a frying pan, add the fresh cranberries and cook lightly until they just begin to pop. Remove from the heat and allow to cool
2 tbsp of cranberry sauce
48 cranberries, fresh
To serve, remove 24 leaves from the endives, trim off and neaten the edges and wash well. Pipe the cheese mixture into each leaf, top with 2 cranberries and a few chopped walnuts. Finish with some celery cress and serve