Page 15 - Indulgence

Endive Appetizers with Blue Cheese

& Prosciutto

I was delighted to first discover this appetizer at a friend’s home dinner party.
The delicious combined flavors of blue cheese, prosciutto, walnuts and fresh

basil, sauced with homemade balsamic glaze in the tangy, tender and delicious
endive are a quick starter course you can make for 2 or 200. This is another

great dish which will harmonize with both red and white wines. Consider pairing
with a white wine made from Viognier, Gewurztraminer or Riesling grapes or a red
wine made from Merlot or Pinot Noir grapes.

Thanks to you, Mary Drain.

Endive; cleaned and separated
Blue cheese; crumbled
Prosciutto; torn into bite sized pieces

Chopped Walnuts
Fresh Basil, minced
Balsamic Glaze (recipe below)

Put endive leaves on a serving plate.

Place a little blue cheese, prosciutto, walnuts and basil in each

leaf and then drizzle with glaze.

Balsamic Glaze

1/3 cup Taft Street Chardonnay
1 cup plus 2 Tbsp Balsamic Vinegar
2 Tbsp sugar
1/4 tsp freshly ground black pepper

Combine wine, vinegar, sugar and pepper in a small saucepan
over medium heat.

Simmer until slightly thickened and syrupy, 25-30 minutes.

Remove from heat.