Endive and Blue Cheese Recipe

Prep Time Cook Time Serves
20m 6-8

The French really enjoy their endives and will eat them raw or cooked. They have quite a bitter taste raw so I was curious to see if pairing it with another strong flavor might reduce the bitterness and increase my eating enjoyment. I think the flavor of the blue cheese works well in this recipe and the creaminess of the filling is a delicious contrast with the crunch of the endive. Presentation is lovely as well – particularly if you can get your hands on some red and green endive.


  • 8 ounces cream cheese, softened
  • 8 ounces gorgonzola cheese, softened
  • 3 tablespoons heavy cream
  • juice of 1/2 a lemon
  • 2 tablespoons chopped fresh chervil, plus more for garnish
  • 3 - 4 small heads endive lettuce, red and green


Mix together the cream cheese, gorgonzola, heavy cream and lemon juice. Carefully stir in the chopped chervil. You want a consistency that can be piped and will hold it’s shape in your endive leaves. As cream cheeses can vary, I would suggest that if you find your mixture to be too stiff, add a touch more cream. Keep covered in the fridge until you are ready to use.

Separate the leaves in your endive lettuce carefully, wash and dry. Try to use the smallest endives you can find so the leaves are “bite-size” for guests. I like to pipe the mixture onto the leaves using a star-tipped nozzle. You can also just dollop some cheese mixture onto each leaf using a small spoon. Top each with a chervil leaf. Serve immediately.


This is the kind of recipe that you can play around with. Switch up the gorgonzola for roquefort if you prefer, switch out the chervil and replace with chives. If you like a bit of spice, add a dash of cayenne to the mix. Have fun with it!


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