Originally posted by meowzart
So I am having some co-workers over for brunch. One of the things I would like to serve are filled Belgian endive leaves...aka endive boats. I am thinking about filling them with gorgonzola and pecans and maybe drizzled with a simple shallot vinaigrette. But does anybody else have any ideas? How about goat cheese and roasted red pepper or pimientos?
Actually, I do, but they are along the same lines as your thinking, just with a little twist probably frowned on my the Heart Association
Use heavy cream (whipping) in a one to one ratio with the gorgonzola. Whip the cream until @ soft peaks and add the gorgonzola. Whip until smooth and stiff (whooohooo
" />....uggghh sorry, I got carried away) fold in pecans at the last minute.
You won't believe it until you try it. Great as a filler for veg or as a dip with garlicky bread sticks. I make this for various pot lucks and hollow out a huge bread round and fill it with the gorgonzola/cream mixture. Then jam a bunch of breadsticks in it and Voila! Easy and fun to look at dip that tastes good.
You can also add all sorts of stuff to it nuts, capers, pimentos, bell pepper, etc.