Everyone needs a few recipes up their sleeves for the holidays. Whether you are cooking for a small intimate gathering or a large party, having appetizers you can make ahead of time is key to enjoying your event.
Salsa Verde Stuffed Endive with Bleu Cheese, Pears and Prosciutto
1/2 cup softened, low fat cream cheese
1/2 cup low fat sour cream
1/8 cup low fat, olive oil mayo
2 teaspoons HouseMade Salsa Verde seasoning
1/3 cup crumbled bleu cheese plus more for garnish
2 scallions chopped thin
1 small red pear, small diced with skin on
1/2 cup small died prosciutto plus more for garnish
1 teaspoon Spicy Olive Cranberry Pear Vinegar
2 heads of Belgium endive
1/8 cup chopped fresh parsley
Whip together the cream cheese, sour cream, mayo and salsa verde seasoning. Fold in gently the bleu cheese, scallions, pear, prosciutto and vinegar.
Cut the stem end off the endive so you can pull off individual leaves. You will have to cut the end of multiple times till you get to the center.
Fill the endive leaves with the cream cheese mixture. Garnish with more bleu cheese, prosciutto and fresh parsley.
For more info about this recipe, visit Lee Anne tonight from 5-10pm at the annual Thanksgiving Night Market at The Yellow Cab Tavern!
Whether you’re stocking up on spices and ingredients for parties with family and friends, or getting started on some early gift shopping, this is your perfect chance to find one-of-a-kind handmade goods from right here in Dayton!
Plus there will be local craft beer! It’s the best holiday shopping you’ll experience this season.
