A small piece of Belgian endive
100 g Blue Stilton or mature gorgonzola
4 slices of walnut bread
Fabbri Amarenas (fruit and juice)
Olive oil, Salt and pepper as required
Less than 20 minutes
Clean the endive and divide it into 4 pieces, ensuring that the leaves are attached to the center. Brush with oil and grill both sides. Season with salt and pepper and leave to cool. When it has cooled, put a slice of Blue Stilton (or gorgonzola) between the leaves. Put each piece of endive on a slice of toasted walnut bread, drizzle with amarena juice and decorate with amarenas before serving.
Recipe by Elisapic