Serves: 6
Total Calories: 173
1 In a medium bowl, mash the two cheeses together with a fork. Stir in just enough of the milk to make the mixture soft and spreadable.
2 Arrange the endive leaves on a platter. Spoon the cheese mixture into the leaves. Sprinkle with the walnuts and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Gorgonzola-Stuffed Endive recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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