Gorgonzola Tomatoes on Endive Recipe

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Gorgonzola Tomatoes on Endive Recipe

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This simple yet elegant appetizer takes advantage of a timesaving ingredient — bottled salad dressing. You’d never guess!
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 20 leaves Belgian endive (about 2 heads)
  • 2 medium tomatoes, seeded and finely chopped
  • 3 green onions, thinly sliced
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/2 cup chopped walnuts, toasted
  • 1/3 cup balsamic vinaigrette

Directions

Arrange endive on a serving platter. In each leaf, layer the tomatoes, green onions, cheese and walnuts. Drizzle with vinaigrette. Chill until serving. Yield: 20 appetizers.
Originally published as Gorgonzola Tomatoes on Endive in Country Woman Christmas Annual 2012, p41

Nutritional Facts

1 appetizer: 49 calories, 4g fat (1g saturated fat), 3mg cholesterol, 84mg sodium, 4g carbohydrate (1g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 fat.

  • 20 leaves Belgian endive (about 2 heads)
  • 2 medium tomatoes, seeded and finely chopped
  • 3 green onions, thinly sliced
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/2 cup chopped walnuts, toasted
  • 1/3 cup balsamic vinaigrette
  1. Arrange endive on a serving platter. In each leaf, layer the tomatoes, green onions, cheese and walnuts. Drizzle with vinaigrette. Chill until serving. Yield: 20 appetizers.
Originally published as Gorgonzola Tomatoes on Endive in Country Woman Christmas Annual 2012, p41

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