Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Endive with Gorgonzola and Pecans

Featured in our Backyard BBQ Guide
photo: Scott Phillips

Servings: 4

This appetizer hits all the right notes: charred yet fresh, with a hint of bitter tempered by sweet, and creamy with just the right amount of crunch. Make sure your grill is hot when you begin; endives contain a lot of moisture and will end up soft and wilted instead of crisp without the right amount of heat.

Ingredients

  • 3 Tbs. olive oil; more for the grill
  • 4 large heads endive (about 1-1/2 lb.)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup apple jelly
  • 4 oz. Gorgonzola, crumbled (about 1 cup)
  • 2 oz. coarsely chopped candied pecans (about 1/2 cup)

Nutritional Information

  • Calories (kcal) : 340
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 30
  • Sodium (mg): 570
  • Carbohydrates (g): 29
  • Fiber (g): 5
  • Sugar (g): 21
  • Protein (g): 8

Preparation

Prepare a medium-high (350°F to 375°F) charcoal or gas grill fire. Clean and lightly oil the grill grate.

Cut the endives in half lengthwise, through the root end. Brush the endives on all sides with the oil, and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Grill, cut side down, flipping once, until the endives are tender, about 10 minutes total. Transfer to a platter cut side up and tent with foil.

In a small saucepan, cook the apple jelly with 1 Tbs. water over low heat, whisking often, until smooth and syrupy, about 3 minutes.

Scatter the Gorgonzola over the endives, drizzle with the apple glaze, and sprinkle with the pecans. Serve immediately.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks