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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?