Blue Cheese-Infused Endive Cups
Ingredients
- 2 medium endives separated into leaves, rinsed, and dried (about 24 leaves)
- ¾ cup blue cheese Roquefort or Gorgonzola, at room temperature
- ½ cup mayonnaise
- 2 tablespoons finely chopped fresh flat-leaf parsley for garnish
Instructions
- In a medium bowl, mash the blue cheese with a spoon until smooth.
- Add the mayonnaise and mix well.
- Spread 2 teaspoons of the cheese mixture on the green end of each endive leaf.
- Arrange 4 to 6 leaves on individual serving plates, green tips facing outward.
- Sprinkle with chopped parsley for garnish.