Roasted Beet, Pear and Stilton Endive Boats

This is one of my favorite lite and refreshing appetizers, and it’s big on flavor. A little crisp, somewhat earthy, a tad sweet, and a bit tart- the confluence of ingredients in these endive boats over deliver. We eat with our eyes first, and the colors here really pop. Pair it with a fun and crisp bubbly and get the party started.

Roasted Beet Stilton and Pear Endive Boats




Roasted Beet, Pear and Stilton Endive Boats
Prep Time
10 mins
Servings: 8
  • 2 heads endive
  • 1 medium roasted beet
  • 1 small pear such as bosc
  • 3 ounces blue cheese such as Stilton, crumbled, about ½ cup
  • 1 teaspoon sherry vinegar or white wine vinegar
  • 1 tablespoon honey
  • ¼ teaspoon kosher salt
  • 1 tablespoon finely chopped shallot
  1. In a small bowl, combine the vinegar, salt and shallot. Stir and let marinate for 5 minutes, then stir in the honey.
  2. Dice the beet and pear and add them to the bowl. The filling can be made up to this point and refrigerated for 4-6 hours.
  3. Separate the leaves from the endive. Spoon a scant tablespoon of filling into each one, then top with the blue cheese crumbles. Lay on a platter and serve, or refrigerate up to an hour.
Recipe Notes
  • Substitute feta or goat cheese crumbles if you do not like blue cheese. Roasting your own beet isn’t difficult, but it does take about an hour. Many grocery stores now carry roasted beets in their prepared foods section if you’d like to cut down on the prep time


Try with the Indigenous Prosecco Brut.


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