Roquefort and cranberry endives
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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.
First published in 2015
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Ingredients
Metric
Imperial
- 4 endive
- 125g of Roquefort cheese
- 50g of butter, soft
- 50g of cream
- 2 tbsp of chives, chopped
- 3 tbsp of walnuts, chopped, plus extra for garnish
- 2 tbsp of cranberry sauce
- 48 cranberries, fresh
- celery cress
- ground black pepper
SAVE RECIPE
Equipment
- Food processor or blender
- Piping bag and nozzle
Method
1
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
2
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
3
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
- celery cress
- 4 endive
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