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Endive with Blue Cheese Mousse- a beautiful and easy appetizer! | Go Go Go Gourmet @gogogogourmet

Endive with Blue Cheese Mousse, Cajun Pecans and Grapes

Author Jacqueline


  • 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.