Cran­berry and en­dive canapé

The Jewish Chronicle - - LIFE - BRUNO LOU­BET’S

This en­dive canapé recipe ties to­gether three very sea­sonal flavours — cran­berry, blue cheese and wal­nut — to cre­ate a crunchy and refreshing canapé. If you can­not find kosher Roque­fort swap it for a strong vege­tar­ian blue cheese or goat’s cheese. Serves: 8 Prepa­ra­tion: 30 min­utes


125g Roque­fort cheese

50g but­ter, soft

50g cream

2 tbsp chives, chopped 3 tbsp wal­nuts, chopped, plus ex­tra for garnish

Ground black pep­per

2 tbsp cran­berry sauce

48 cran­ber­ries, fresh

Cel­ery cress or any mi­cro herb

4 en­dives


Place the Roque­fort and but­ter in the food pro­ces­sor and blitz un­til smooth. Trans­fer to a bowl and fold in the cream, chopped chives and wal­nuts. Sea­son with ground pep­per and place in a pip­ing bag. Set aside to set in the fridge for at least 1 hour.

Heat the cran­berry sauce in a fry­ing pan, add the fresh cran­ber­ries and cook lightly un­til they just be­gin to pop. Re­move from the heat and al­low to cool.

To serve, re­move 24 leaves from the en­dives, trim off and neaten the edges and wash well. Pipe the cheese mix­ture into each leaf, top with 2 cran­ber­ries and a few chopped wal­nuts.

Fin­ish with some cel­ery cress and serve.

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