Gorgonzola-Stuffed Endive


Serves: 6
Total Calories: 173

Ingredients

8 ounces gorgonzola cheese, rind removed
4 ounces mascarpone
2 to 4 tablespoons milk
4 medium Belgian endive, separated into leaves
1/4 cup coarsely chopped toasted walnuts

Directions:

1 In a medium bowl, mash the two cheeses together with a fork. Stir in just enough of the milk to make the mixture soft and spreadable.

2 Arrange the endive leaves on a platter. Spoon the cheese mixture into the leaves. Sprinkle with the walnuts and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 173
Calories from Fat: 126

This Gorgonzola-Stuffed Endive recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


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