Gorgonzola and Belgian Endive Recipe – Sunset Magazine
GORGANZOLA AND BELGIAN ENDIVE RECIPE: Creamy blue cheese with crisp endive leaves make a delightful winter treat. Yield: 10-12 servings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.
Ingredients
- 6 heads (1 1/4 to 1 1/2 lb. total) Belgian endive, rinsed and drained
- 1/2 pound gorgonzola or other blue-veined cheese
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