Apple Endive Appetizer

I love a beautiful kind of hospitality, inviting new friends to dinner, creating a simple menu a with Apple Endive Appetizer recipe.

Apple Endive Appetizer

One of my newest favorite appetizers is so healthy, you can’t help but love it. With these ingredients, you can have the option to drizzle honey or a balsamic glaze on top, or serve it plain.

Apple Endive Appetizer

Apple Endive Appetizer

Start with endive leaves.

And these simple ingredients.

Apple Endive Appetizer

It’s flavorful, especially with delicious Honeycrisp apples!

Hosting dinner

Earlier this week I hosted 6 of my workout friends for dinner. We’ve all taken a class together for about a year, but did not truly know each other (ages 52-74). I’m really at a loss for words in describing the connection that took place on this evening. It was beautiful.

In fact, I woke up in the morning (my husband was out of town), and I pinched myself. Did this really happen?

I laid in bed for a few minutes longer, I prayed, I allowed myself to “feel” what had taken place the night before. These women’s stories went deep into my soul.

I think it’s important that we feel. It’s easy to be so rushed, so busy, that we are not present to “feel” the pain, joys, or what others alongside of us are experiencing.

When we are willing

I’m so glad I pushed through my busyness to make this time happen. When we are willing to open up our lives, we are changed.

Entertaining with Apple Endive Appetizer

There’s no doubt with entertaining that I love a beautiful table, and making everyone feel comfortable and loved. After all, isn’t that the appealing side of hospitality? (Hi, Haggis!)

Listen and love

It brings me great joy to bring people together, and although the table and food is essential, it’s not the most important aspect. I really believe the secret to a “wasn’t that a great night?” feel is when guests feel comfortable in the space to open up. To share about their lives and to be known.

So during this night, I lost track of the details … the food, the wine, refilling the water glasses … because the conversation was so deep and lovely.

Every event is unique, as we take our stories–some very raw and painful, some very light and funny—and through these experiences we start to feel “closer” to the people at our table.

A true connection.

We take the time to listen and to love.

Just like that.

The beauty changes us.

Really, I want to be a game-changer in this world.

Do you?

Apple Endive Appetizer

Apple Endive Appetizer

Yield: 18-24

Prep Time: 10 minutes

Total Time: 10 minutes

Make Ahead Tips: To bring this appetizer to a party, pack the apple mixture, the endive, and the pistachio separately, and quickly assemble them once you arrive.

Ingredients:

  • 1 large (about 8 oz:) Honeycrisp apple, cored and cut into 1/8-inch slices
  • 3 oz. blue cheese, crumbled (to yield about 3/4 cup)
  • 3/4 cup finely chopped celery (from about 2 large ribs)
  • 5 Belgian endives, outer leaves separated
  • 1/2 cup pistachio nuts, toasted (cooled) and coarsely chopped

Directions:

  1. In a medium bowl, combine the apple and celery. Stir gently to combine.
  2. To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the blue cheese; place in the refrigerator until ready to serve.
  3. Right before serving, lightly sprinkle the pistachio nuts on top; serve!

 

And here’s the menu that I served (remember I told you it was simple, right?)

Simple menu

Apple Endive Appetizer (recipe below)

Chicken Mandarin Orange Salad  (recipe to come)

Wild Rice Salad (it’s fabulous!)

And my friend, Cindy, made Skinnytaste’s Triple Berry Cobbler (with ice cream), from the Skinnytaste Cookbook.

Oh, boy!

Apple Endive Appetizer

2 comments

  1. This is a perfect appetizer!  It is flavorful and not overly filling and best of all, it’s pretty guilt free!   Of course, I couldn’t leave well enough alone, you could drizzle a balsamic over it… or not!  Adding this to the rotation!

  2. I love to make these, too.  In the winter I use dried cranberries and candied walnuts. I also use a very thin layer of mascarpone cheese to help hold the ingredients in the endive leaf.

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