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Grilled Endive with Gorgonzola and Pecans

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.


  • 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


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.


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