0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
20 min |
| Active: |
20 min |
| Yield: |
20 bites |
Ingredients
- 2 tablespoons pine nuts
- 4 ounces gorgonzola cheese
- 1 tablespoon heavy cream
- 20 medium endive leaves
- 1 to 2 tablespoons local honey
- 2 tablespoons pomegranate seeds
- 20 small mint leaves
Instructions
- Preheat the oven to 350 degrees F. Spread the pine nuts on a small baking sheet and toast in the oven until very lightly browned and fragrant, 6 to 10 minutes. (Check the nuts frequently because they can quickly go from perfectly toasted to burnt!) Remove from the oven and let cool completely.
- Combine the gorgonzola and heavy cream in a small bowl and use a fork or small whisk to whip the mixture together until smooth. Smear a scant teaspoon of the gorgonzola mixture on the end of each endive leaf, then lightly drizzle with some of the honey. Sprinkle with the toasted pine nuts and pomegranate seeds and garnish with the mint leaves.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
143 |
| Total Fat |
8 g |
| Saturated Fat |
4 g |
| Carbohydrates |
13 g |
| Dietary Fiber |
6 g |
| Sugar |
5 g |
| Protein |
6 g |
| Cholesterol |
18 mg |
| Sodium |
221 mg |
| Serving Size |
1 of 6 servings |
| Calories |
143 |
| Total Fat |
8 g |
| Saturated Fat |
4 g |
| Carbohydrates |
13 g |
| Dietary Fiber |
6 g |
| Sugar |
5 g |
| Protein |
6 g |
| Cholesterol |
18 mg |
| Sodium |
221 mg |