Endive Spears with Stilton Cheese,
Toasted Pecans, and Sauteed Pears
(original base recipe from FoodNetwork.com but tweaked by yours truly)
Cook Time: 10 minutes
Serves: 25 Spears
3 Tbsp butter
2 Tbsp sugar
2 pears, peeled and diced
2 cloves garlic, chopped
1 Tbsp red wine vinegar
1 tsp salt
1 tsp freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup Stilton cheese, crumbled (or any other blue cheese or soft cheese, like feta or goat)
25 endive spears (or more)
1/2 cup pecan halves, chopped, toasted
1 cup cream cheese (for presentation)
Watercress or other fresh herbs, for garnish
In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approx 8 minutes.
In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground black pepper and olive oil. Add the mixture to the Stilton (or soft cheese - blue, feta, goat, etc.). Assemble the spears 1 by 1, starting with the cheese, then the sauteed pears and topping them off with a sprinkling of toasted chopped pecans. These can be garnished with a sprig of watercress or other fresh herb, if desired.
Presentation tip: Arrange the spears on a plate by first making a small mound of cream cheese and the sticking each spear into the cream cheese in a floral, 3-dimensional pattern. Gorgeous and yummy!