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+ servings
three stuffed endives on a small white marble plate on a counter

Stuffed Endive Appetizer with Blue Cheese and Apple

This easy, no cook Belgian endive recipe is great for parties!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 236kcal


  • 3 heads Belgian endive ~30 leaves
  • 1 Granny Smith apple diced
  • ½ cup pistachios shelled
  • ¼ cup blue cheese crumbled
  • Fresh mint leaves chopped, for garnish

For the dressing:


  • Gently peel the leaves off of the endive heads. Set them on a platter. You may want to use your knife to carefully shave off some of the back part of each leaf so that they lay flat on the tray.
  • In a large bowl, combine the apples, pistachios, and blue cheese. In a separate bowl, whisk together the olive oil, orange juice, honey, apple cider vinegar, dijon, and minced shallot. Pour the dressing over the other ingredients and mix well.
  • Scoop a spoonful of the filling into each leaf. Garnish with freshly chopped mint. Enjoy!


  • Store Belgian endive in a brown bag or wrapped in a towel in the fridge (it likes the dark). Look for heads that have large leaves that are big enough to stuff.
  • This is best enjoyed shortly after making it, since the leaves can get soggy over time.
  • You can also put all of these ingredients together as a salad. Just chop the endive instead of keeping the leaves whole.


Serving: 1serving | Calories: 236kcal | Carbohydrates: 19g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 128mg | Potassium: 363mg | Fiber: 4g | Sugar: 12g | Vitamin A: 183IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 1mg