New This Month

Endive with Cabrales

  • Yield: Makes 6

Source: Martha Stewart Living Television


  • 2 tablespoons sliced almonds
  • 2 ounces Cabrales cheese, crumbled
  • 3 tablespoons plain yogurt
  • 6 leaves Belgian endive
  • 1 orange, peeled and separated into wedges
  • 1 tablespoon finely chopped fresh parsley


  1. Cook almonds in a small skillet over medium heat, shaking pan to ensure even cooking, until golden brown and fragrant, about 2 minutes. Transfer to a small bowl, and set aside.

  2. Combine cheese and yogurt in a small bowl. Spoon a small amount of cheese mixture onto each endive leaf. Arrange on a plate, and place a piece of orange on top of cheese. Sprinkle with toasted almonds and parsley. Serve immediately.

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