Gorgonzola cheese with honey on endive leaves
Votes: 1
Time: 20 min.
Complexity: easily
Quantity: 20 pcs.
Complexity: easily
Quantity: 20 pcs.
You can serve blue Gorgonzola cheese as an appetizer. Fluff the cheese and cream and arrange them on lettuce leaves. Top with pomegranate seeds and toasted pine nuts, and drizzle with honey.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons pine nuts
- 120 gr. Gorgonzola cheese
- 1 tbsp. heavy cream
- 20 medium endive leaves
- 1 - 2 tablespoons of honey
- 2 tablespoons pomegranate seeds
- 20 small mint leaves
We recommend
Recipes with similar ingredients: endive salad, Gorgonzola cheese, pine nuts, pomegranate, cream, honey, mint
Cooking the dish according to the recipe:
- Preheat oven to 180°C (350°F), spread the pine nuts on a baking sheet, and toast until lightly golden brown, 6 to 10 minutes. (Monitor the baking process as the nuts may burn.) Remove from the oven and let cool completely.
- In a small bowl, use a fork or whisk to combine the Gorgonzola cheese and cream until smooth. Place a teaspoon of the cheese mixture on each endive leaf half, then drizzle with a little honey. Sprinkle with toasted pine nuts and pomegranate seeds and garnish with mint leaves.
Categories:
Similar recipes
