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Endive Cups with Blue Cheese, Celery, and Croutons

Endive Cups with Blue Cheese, Celery, and Croutons

Eating your veggies is a lot easier when there's cheese and fried bread involved. If you're not a blue cheese person, any firm, flavorful cheese—think Parm or aged cheddar—would slay here.


  1. Slice root ends off 2 endive. Separate larger leaves and arrange on a platter; save smaller inner leaves for a salad some other time.

  2. Remove crust from 2 slices bread, then tear bread into ¼" pieces (you should have about 3 cups bread).

  3. Heat ¼ cup oil in a medium skillet over medium until shimmering. Add bread and reduce heat to medium-low. Fry bread, tossing occasionally with a spatula or slotted spoon, until golden brown, 3–5 minutes.

  4. Transfer croutons to a paper towel-lined plate; season immediately with salt and set aside to cool.

  5. Quarter 1 celery stalk lengthwise, then slice crosswise (you want a fine uniform dice here). Transfer celery to a medium bowl.

  6. Add croutons, remaining 1 Tbsp. oil, ¼ tsp. salt, and a few grinds of pepper to bowl. Squeeze lemon over and toss to combine.

  7. Spoon celery mixture into base of endive leaves.

  8. Using the medium holes of a box grater, grate 3 oz. blue cheese over endive.

  9. Top with an extra drizzle of oil and a few grinds of pepper.

Recipe by Lauren Schaefer

Related Video

Endive Cups with Blue Cheese and Croutons

Reviews SectionI couldn't find endives at the store, so I used radicchio which was pretty successful. I also hate blue cheese so I substituted a sharp white cheddar and it was really good. Highly recommend!AnonymousColumbia, SC01/11/20

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