So many of the dishes I make come from things I’ve previously eaten. When something is truly exceptional, it lodges itself into my brain and stays there, sometimes for years. Such is the case with these beautiful little bites, which were served at our wedding.
If you’ve never made a savory mousse before, I promise you- there is no reason to be intimidated! With only three ingredients, it’s hard to mess up a blue cheese mousse- just blend cream cheese and blue cheese, then fold together with freshly whipped cream. The sweet and salty flavors in this one-bite appetizer are wonderful together and are reminiscent of a classic cheese plate pairing, the cajun candied pecans give it a nice spicy tough, and the endive and grapes balance the richness and spiciness with a little fresh and light crunch!
I have had plenty of success preparing all of the components a day or two before the party, and assembling a few hours ahead of time.
Cajun Carmelized Pecans
- 1 cup pecans
- 1 T butter
- 1/4 cup white sugar
- 1/4 tsp cayenne
- 1/2 tsp cajun seasoning
- Add the pecans, butter, sugar and spices to a skillet over medium heat.
- Gently stir the mixture until the butter and sugar are fully melted and the nuts are evenly coated.
- Pour the mixture onto a piece of parchment paper and quickly separate the nuts using two forks.
- Let cool for 5-10 minutes until hardened.
Endive with Blue Cheese Mousse, Cajun Pecans and Grapes
- 2 heads Belgian Endive leaves separated
- 6 oz blue cheese or gorgonzola
- 4 oz cream cheese softened
- 1 cup cream
- 1 cup grapes halved
- 3/4 cup Cajun pecans
- Place the blue cheese and cream cheese together in a food processor. Puree until smooth.
- Whip the cream to stiff peaks and fold into the blue cheese mixture.
- Fit a pastry bag with desired tip, the spoon the mousse into the bag.
- Pipe a dollop of mouse onto the end of the endive leaf, and add a half grape and pecan.