Endive And Blue Cheese Canapes Food

ENDIVE AND BLUE CHEESE SALAD

Steps:

• Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.

ENDIVE SALAD WITH BLUE CHEESE DRESSING

Steps:

• Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
• Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

CHEESE, ENDIVE AND CRANBERRY CANAPES

Steps:

• In a small bowl, combine the cheese, balsamic vinegar, half the parsley and half the dried cranberries until well mixed.
• Divide the mixture between the endive leaves (about 1/2 tbs in each).
• Finish with a sprinkle of chopped pecans, and the remaining cranberries and parsley.
• Chill until ready to serve.

ENDIVE AND BLUE CHEESE CANAPES

Steps:

• Place cream cheese, sour cream, parsley, salt and blue brie in a food processor.
• Process until smooth, 30-40 seconds.
• Spoon or pipe mixture into endive leaves.
• Sprinkle with chopped walnuts.
• Chill for 30 minutes before serving.

CUCUMBER & BLUE CHEESE CANAPéS

Steps:

• Beat the ricotta with the blue cheese and onion until really smooth. Arrange the cucumber slices on a large platter. Top each cucumber slice with some of the cheese mixture - you can pipe it on if you want a professional finish.
• Top half with a grape and sliver of pecan, and the remainder with pomegranate seeds and thyme. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

QUICK CHEESE CANAPES

Steps:

• Mix ingredients well and chill for 1 hour.
• Preheat oven to 350*.
• Roll mixture into 1 inch balls and place on ungreased cookie sheet.
• Bake for 10 minutes or until golden brown.

CREAM CHEESE CANAPES

Steps:

• Cut each slice of bread diagonally in two. Spread butter thinly over each triangle, place, buttered side up, on a cookie sheet and lightly brown in the oven or broil very briefly.
• Mix together cream cheese, mayonnaise, Tabasco, green onion and cayenne into a paste. Pile about 1 tablespoon on each triangle of bread on the unbuttered side. Sprinkle with Parmesan, about 1 teaspoon on each. Top each canape with 1/4 of a sun-dried tomato. Freeze.
• Bake, frozen, at 375ºF for 10 minutes. Serve hot.