Endive Stuffed with Hood River Pears, Blue Cheese, Hazelnuts and Sometimes Prosciutto

Endive Stuffed with Hood River Pears, Blue Cheese, Hazelnuts and Sometimes Prosciutto 

This recipe courtesy of The Adaptable Feast by Ivy Manning
Makes 15 vegetarian and 15 omnivore appetizers

These elegant hors d'oeuvres feature the tanginess of Rogue River blue cheese and the sweetness of ripe pears; with added crunch coming from toasted hazelnuts…or crisped prosciutto for the omnivores.


  • 3 heads endive
  • 1 ripe pear, cored and finely chopped
  • 1 teaspoon sherry vinegar
  • 2 ounces Rogue River blue cheese, crumbled
  • 1/4 cup chopped hazelnuts toasted, chopped almonds
  • 1 tablespoon olive oil
  • 2 thin slices prosciutto


  1. Cut the base away from the endive heads and separate the leaves. Rinse the leaves well and spin dry in a salad spinner or pat dry with paper towels. Gently mix the pear, vinegar, and cheese in a bowl. Spoon the mixture into endive leaves and arrange on 2 platters.
  2. For the vegetarian portions: Sprinkle the hazelnuts over the filled leaves on 1 platter.
  3. Heat the oil in a small sauté pan over medium-high heat. Add the prosciutto and sauté until crisp and golden on both sides, about 1 minute total. Transfer to a cutting board, blot with paper towels, and finely chop. Sprinkle over the filled leaves on the other platter and serve immediately.
  4. Vegan Variation: Omit the cheese in the vegetarian endive and add a pinch of smoked salt to the pears before loading them into the endive leaves.


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